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William Dickey; Alan Henderson Photo by: William Dickey; Alan Henderson

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.

Southern Living FEBRUARY 2008

  • Yield: Makes 6 servings
  • Cook time: 36 Minutes
  • Prep time: 20 Minutes
  • Cool: 30 Minutes


  • 1 cup uncooked long-grain rice
  • 2 cups chicken broth
  • 1 pound skinned and boned chicken thighs
  • 1 1/2 teaspoons Creole seasoning, divided
  • 2 tablespoons vegetable oil
  • 1/2 pound andouille or smoked sausage, sliced
  • 1/2 small onion, chopped
  • 1/2 small green bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 cup frozen sliced okra, thawed
  • 3 plum tomatoes, chopped
  • 2 green onions, sliced (green part only)


1. 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.

2. Cut chicken thighs into 1-inch pieces, and toss with 1 tsp. Creole seasoning.

3. 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 tsp. 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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Creole Fried Rice Recipe