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Jambalaya Fried Rice

5 from 2 votes
Prep Time: 15 mins
Cook Time: 15 mins
Course: Lunch, Main
Cuisine: Chinese, Fusion
Servings: 2
Author: Maggie Zhu

Ingredients

  • 2 teaspoons paprika powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • Optional 1/2 serrano pepper (or less)
  • 1/4 white onion minced
  • 1 stalk celery minced
  • 200 grams 7 ounces okra
  • 2 teaspoons light soy sauce
  • 1 cup sliced kielbasa sausage or andouille sausage
  • 3 cups cooked rice
  • Optional 3 eggs, beaten

Instructions

  • Mix paprika powder, black pepper, oregano, thyme, and salt in a small bowl.
  • Prepare and cut veggies and sausage.
  • Heat 1 and 1/2 tablespoons oil in a large skillet (see footnote 1) over medium high heat until warm. Add garlic, onion, serrano pepper (skip it for a less spicy dish), and celery. Stir and cook until the onion turns transparent, 2 to 3 minutes.
  • Add okra and half of the paprika mixture. Cook another 2 minutes, until the okra turns soft.
  • Move all the veggies to one side of the skillet and spread rice to the other side. Spread the rest of the paprika mixture on the rice. Stir to mix the rice with the spices on the one side of the pan, without stirring the veggies.
  • Mix the rice with the rest of the ingredients. Swirl in soy sauce. Cook and stir for 1 minutes.
  • Move everything to one side of the skillet and add sausage to the other side. Cook sausage without mixing with the rice and veggies, for 1 minute.
  • Mix everything. Cook and stir for another 1 minute.
  • (Optional) Move everything to one side of the skillet and add the remaining 1/2 tablespoon of oil to the other side. Pour the egg onto the oil and let it cook a few seconds until the bottom side is set. Cook and stir to coat the rice with egg, until the egg is cooked, 1 minute.
  • Turn to lowest heat (or move the skillet to an unheated part of the stove if it is getting too hot). Taste the rice and sprinkle with more salt if necessary.
  • Turn back to medium heat. Stir and cook for another 1 minute, until the rice and veggies are nicely crisped.
  • Serve warm.

Notes

1. I used an 11” skillet that is 3” tall. The quantity of this recipe is the maximum ingredients that skillet can hold. If you’re using a smaller skillet, reduce the amount of ingredients accordingly.