Cajun Salmon and Shrimp Fried Rice

Ingredients

• 1 pound salmon fillet, (skin removed, cut into 1-inch pieces)
• ½ pound large shrimp, (peeled, deveined)
• 2 ½ tablespoons Cajun seasoning, (divided)
• 2 tablespoons olive oil, (divided)
• 1 tablespoon unsalted butter
• 4 cups (744 g) cooked day-old white rice, (like jasmine rice)
• 1 small yellow onion, (diced)
• 1 red bell pepper, (diced)
• 2 teaspoons garlic (minced)
• 2 green onions, (sliced (white and green parts separated))
• 2 large eggs, (beaten)
• 2 tablespoons soy sauce
• 1 tablespoon Cajun seasoning, (or more to taste)
• Kosher salt and black pepper, (to taste)
• Lemon wedges
• Chopped green onions

Method

1. Pat salmon and shrimp dry, then season both with 1 1/2 tablespoons of the Cajun seasoning.
2. Heat 1 tablespoon olive oil and the butter in a large skillet or wok over medium-high heat. Cook salmon 3-4 minutes per side until it flakes easily and reaches 145°F internally, then remove to a plate.
3. Cook shrimp in the same skillet for 1-2 minutes per side until fully cooked, then add to the plate with the salmon.
4. Add the remaining tablespoon of oil to the skillet and cook the onion and bell pepper for 3-4 minutes until softened. Stir in garlic and the white parts of the green onions and cook 30 seconds more.
5. Push vegetables to one side of the pan, pour in the beaten eggs, and scramble until just set. Mix the eggs into the vegetables.
6. Add the cold rice, soy sauce, and remaining tablespoon of Cajun seasoning. Stir-fry for 4-5 minutes until rice is heated through and slightly crisp.
7. Fold in the cooked salmon and shrimp, then stir in the green parts of the green onions. Adjust seasoning with more Cajun spice, salt, and pepper as needed.
8. Serve hot with lemon wedges and a garnish of chopped green onions.