Crawfish Fried Rice


Just like your favorite, but with crawfish richness instead.

Crawfish fried rice in a pan with a wooden spoon.

Greg DuPree, Food Stylist: Ruth Blackburn Prop Stylist: Christine Keely

Active Time:
20 mins
Total Time:
20 mins

Southerners will take rice just about any way they can get it, but this simple supper needs to be at the top of your list. Packed with tons of fresh or thawed frozen crawfish meat, it’s a hearty one-skillet supper that will wake up your weeknight routine.

While not technically Cajun in origin, this speedy fried rice tastes just like classic Chinese-American shrimp fried rice, but with the added richness of crawfish .

Leftover rice works best for this recipe; cooling the rice and letting it hang out in the fridge overnight helps it dry out, leading to a crispier finished dish.


  • 3 Tbsp. vegetable oil, divided

  • 3 large eggs , lightly beaten

  • 2 medium (2 1/2 oz. each) carrots , finely chopped (about 1 cup)

  • 3 medium garlic cloves , finely chopped (about 1 Tbsp.)

  • 1 tsp. minced fresh ginger (from 1 [1-in.] piece fresh ginger)

  • 2 tsp. toasted sesame oil

  • 4 cups cooked and cooled jasmine white rice

  • 1 lb. peeled cooked crawfish tails (or 1 lb. frozen peeled cooked crawfish tails, thawed and drained)

  • 4 medium scallions, thinly sliced (about 1/2 cup)

  • 1/2 cup frozen sweet peas

  • 2 Tbsp. soy sauce , plus more for serving

  • 1 tsp. kosher salt


  1. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium. Add eggs, and cook, stirring often, until just set, about 1 minute. Transfer to a bowl; wipe skillet clean.

  2. Heat 1 tablespoon of the vegetable oil in skillet over high. Add carrots, and cook, stirring often, until mostly tender, 2 to 3 minutes. Add garlic and ginger; cook, stirring constantly, until aromatic, about 1 minute. Add sesame oil and remaining 1 tablespoon vegetable oil. Add rice, spreading in an even layer; cook, stirring occasionally, until rice is lightly toasted, 3 to 4 minutes. Add crawfish, scallions, peas, soy sauce, salt, and cooked eggs; cook, stirring constantly, until hot and liquid is absorbed, 3 to 4 minutes. Drizzle with additional soy sauce, and serve.

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