4 cups cooked white rice (I make mine the day before so it doesn't get wet and soggy when you fry it)
12 oz to 1 lb crawfish tails, whatever size you can find in stores
1 stick of Chinese sausage (lap xuong), sliced
(If you can't find Chinese sausage, you can substitute with andouille sausage)
1/2 cup peas (frozen, but thawed out)
1/2 cup corn (can or frozen works)
*I like corn and peas, so I used a whole cup of each*
1/2 medium onion, diced
1 tsp minced garlic (2-3 cloves)
3 eggs, beaten, cooked and sliced julienne strips
2 Tbsp butter
1 Tbsp cooking oil
2 Tbsp light soy sauce (lower sodium)
Cajun seasoning, Old Bay or Tony C's (1-2 tsp, to taste)
Optional: sliced green onions
Add oil to pan. Add onion, garlic and Chinese sausage and saute for 3 minutes on medium heat. Add rice to pan and 1 Tbsp butter. Cook on medium heat for 5 minutes, stirring the rice to break it up. Sprinkle 1 tsp of cajun seasoning and stir to incorporate in rice.
Add crawfish, peas, corn, eggs, pepper (to taste) and the remaining Tbsp of butter and cook for 5 minutes. You need to stir the fried rice constantly so it doesn't burn. Add soy sauce and stir to incorporate. Taste, add more cajun seasoning or soy sauce if desired. Add green onion if desired.
Your crawfish fried rice is ready to serve. Add more black pepper if desired. Hope you enjoy this dish as much as I do!