Crawfish Fried Rice
Makes 6-8 Servings
  • 3 tablespoons olive oil, divided
  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • ½ cup 2-inch-sliced green bell pepper
  • ½ cup 2-inch-sliced yellow bell pepper
  • ½ cup 2-inch-sliced orange bell pepper
  • 2 tablespoons minced garlic
  • 3 cups cooked long-grain rice (see note)
  • 1 pound cooked crawfish tails, rinsed
  • 1 cup chopped sugar snap peas
  • ⅓ cup chopped green onion
  • ⅓ cup chopped fresh cilantro
  • 3 tablespoons plus 3½ teaspoons sweet hot sauce*
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  • 1½ teaspoons soy sauce
  • Garnish: fresh cilantro, chopped green onion
  1. In a large skillet, heat 2 tablespoons oil over medium heat. Add yellow onion, celery, bell peppers, and garlic; cook, stirring frequently, until softened, 2 to 3 minutes. Add rice, crawfish, and peas; cook, stirring constantly, until warmed through, 2 to 3 minutes. Fold in green onion, cilantro, 2½ teaspoons hot sauce, salt, and black pepper. Transfer to a shallow bowl, and wipe skillet clean.
  2. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add eggs and 1 teaspoon hot sauce; cook until eggs are just set but not dry. Fold eggs into fried rice.
  3. In a small bowl, whisk together soy sauce and remaining 3 tablespoons hot sauce. Serve with fried rice. Garnish with cilantro and green onion, if desired.
*We used Try Me Tiger Sauce

Note: Leftover refrigerated rice works better than warm rice because it is drier than warm rice and crisps up better in the skillet.
Recipe by Louisiana Cookin at