Ever wonder what to do with leftover cooked rice? The best idea is fried rice ,ofcourse…think Chinese or for a refreshing spicy one pot meal try Cajun. This is a quick ,colorful and delicious.
Makes 5 cups
1 cup chicken breast , cubed into 1 inch pieces
1 cup Kielbasa or andouille sausage , bias cut
1 tsp paprika
1 tsp kosher salt
1/2 tsp cayenne
1/2 tsp dried thyme leaves
8 oz large shrimp, peeled and deveined
1/2 cup yellow onion , diced
1/2 cup green bell pepper,diced
1/2 cup celery ,diced
3 cloves garlic ,minced
2 tbs low sodium chicken broth
2 tbs dry sherry
2 tbs fresh lemon juice
Several dashes Tobasco sauce
1/2 cup diced Roma tomatoes (about 2)
2 cups cooked ,cold white rice
4 scallions ,bias cut
1/4 cup chopped fresh parsley.
Toss chicken and sausage with paprika ,salt , cayenne and thyme. Heat 1 tbs oil in a 14 inch non stick skillet over high heat. Add meats and stir fry 5 minutes.Add shrimp and cook about 2 more minutes, until just pink.Remove meats and shrimp ,set aside.
Add 1 tbs oil to skillet and stir fry onion, green pepper , celery and garlic until soft , about 3 minutes. DO NOT OVERCOOK . Stir constantly to prevent scorching.
Pour in chicken broth ,sherry , lemon juice and tobasco, stir to coat and simmer for 2 minutes . Add diced tomatoes , reserved meat and shrimp (plus accumulated juices) and salt to taste. Stir to combine.
Stir in rice and scallions; continue to stir fry until rice is warmed through, about 2 more minutes ,careful not to overcook the shrimp.
Transfer to a serving platter. Garnish with parsley and serve.