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Crawfish meat mainly comes from the tail. The tail meat is firm, tender and slightly sweet similar to shrimp or a lobster. Crawfish tail meat makes a great addition to any dish where seafood is served. If crawfish isn’t available shrimp, crab meat or even small scallops make for great alternatives or addition.
Rice is the bulk of fried rice. Fried rice is best using rice that has had time to cool. Allowing the rice to cool after cooking gives it a chance to firm and dry out. The dried out rice gives you a better final dish since the rice will fry instead of becoming mushy. Other great alternatives to white rice are faro, cauliflower rice or brown rice.
The main seasoning ingredients for my fried rice is fish sauce for a deeper seafood flavor. Hoisin sauce which is fermented bean paste, that is a little on the sweeter side so it balances out all the salty and savory aspects. Soy sauce helps deepen that rich brown color and chili sauce adds a little heat. Squeeze a slice of lime over the top of the fried rice to cut the rich butter, and salty soy sauce.
Grated carrots add a bright orange color to the dish. Cabbage and green onions add crunch, fresh garlic adds a little extra flavor and jalapenos reinforce the black pepper. I also like to serve fresh herbs like mint, cilantro or basil in addition to my fried rice to add some light freshness to the dish. Freshly sliced green onions over the top add some much needed crisp freshness.
Fried rice moves fast. It is best to have all the ingredients chopped and prepared. Including all the sauce, spices and herbs ready too. When chopping your vegetables keep in mind the size of the rice and the crawfish tails. The small sizes means you’ll want similar sizes out of your veggies to give you a more consistent cook time and bite.
Cook the fried rice in the hottest cooking vessel available whether its a wok, cast iron skillet or flat top. Keep in mind you do not want to over crowd the pan in whichever cooking method you choose. For this recipe, my fried rice was cooked over a outdoor flat top. The flat top provides a lot of even high heat with a lot of room for the ingredients to cook. Using a wok or cast iron skillet add your ingredients separately and at smaller quantities at a time.
When it comes to the color of your fried rice it has a lot to do with the type of soy sauce and the amount used. For a deeper color add more soy sauce for a light rice add less. Make sure to put a light sprinkle of salt to help enhance all the flavor.