Creole Fried Rice

"Cold rice works best in this recipe. If possible, make the rice a day ahead, and store it in the fridge. If you're in a hurry, follow Step 1 to cool it on a baking sheet."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
31mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let cool 30 minutes or until completely cool.
  • Cut chicken thighs into 1-inch pieces, and toss with 1 teaspoons Creole seasoning.
  • Cook chicken in hot oil in a large skillet over medium heat 3 minutes; add sausage, and cook 3 to 4 minutes or until lightly browned. Add onion, bell pepper, and garlic, and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 teaspoons Creole seasoning. Increase heat to high; add rice, and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions, and serve immediately.

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Reviews

  1. This came together easily and both looks and tastes fabulous! We used Recipe#502857 for the Creole Seasoning called for in the recipe. We kept it fairly mild, but depending on the cayenne in the seasoning mix, this could also be pretty spicy; the Andouille sausage has a nice heat to it anyway. Enjoyed making it and the family enjoyed eating it. Made for World Tour 9.
     
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