Push vegetables to the side and scramble the eggs in the same pan until fully cooked.
Add shrimp and crawfish to the pan, cooking just until shrimp are pink and opaque.
Return sausage to the skillet, then stir in the chilled rice, breaking up any clumps.
Drizzle in soy sauce, oyster sauce (if using), and seasoning. Mix thoroughly.
Stir-fry everything together for 3–5 minutes until heated through and well combined.
Garnish with chopped green onions and parsley. Serve hot.
Serving and Storage Tips:
Serve hot as a main dish with a side of cornbread or coleslaw.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or microwave, adding a splash of water or broth to revive texture.
Variations:
Substitute chicken or turkey sausage for Andouille for a milder version.
Add diced tomatoes or corn for extra color and flavor.
Spice it up with cayenne pepper or hot sauce to your taste.
Use quinoa or cauliflower rice as a low-carb alternative.
FAQ:
Q: Can I use fresh crawfish instead of pre-cooked tails?
A: Absolutely. Just make sure they are cooked thoroughly and shelled before adding to the dish.
Q: Can this be made ahead of time?
A: Yes! In fact, it tastes even better the next day after the flavors have melded.
Q: What kind of rice works best?
A: Day-old jasmine or long-grain rice is ideal to prevent sogginess and achieve a good texture.
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