Most fried rice is fine. This one is not fine — it's the kind of dish that makes people stop mid-bite and ask what's in it.
Smoky bacon, caramelized Brussels sprouts, sweet apple, crisp radish, and jasmine rice all coming together with Lucky Cajun Bulgasari — the Cajun-Korean fusion blend that was literally built for a dish like this.
Bold, savory, slightly sweet, and complex in a way that takes about 15 minutes to make.
Why This Works
Chilled jasmine rice is non-negotiable. Freshly cooked rice is too wet and steams instead of frying. Cold rice from the night before or the freezer has the right moisture level to fry properly and develop that slightly crispy texture that makes fried rice worth making.
Starting with bacon at halfway rendered is the move. You want the fat out of the bacon but the bacon itself should still have some texture when everything else goes in — it finishes cooking with the Brussels sprouts and picks up more flavor in the process.
Bulgasari is the reason this isn't just another fried rice. Shiitake mushroom, ginger, Korean chili flake, Sichuan pepper, lime powder, and black sesame seeds layered into a savory Cajun base. It does more in one teaspoon than most fried rice seasoning does in five ingredients.
The apple is not a gimmick. It adds natural sweetness that cuts through the bacon fat and the heat of the sriracha. The radish adds crunch and a slight peppery bite that stays sharp even after a quick sauté.
Ingredients
- 7 Brussels sprouts, quartered
- ½ cup diced apples
- 3 slices bacon, chopped
- 4 green onions, cut into 1-inch pieces
- 3 cups chilled jasmine rice
- 2 tsp Lucky Cajun Bulgasari seasoning
- 1 tbsp sriracha
- 1 tbsp fish sauce or light soy sauce
- 1 sliced radish
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- Oil for high-heat cooking
Instructions
1. Start With Bacon
Heat 2 tablespoons of oil in a wok or heavy-bottom pan over high heat. Add chopped bacon and cook until halfway rendered — fat released, bacon still has some chew. Don't fully crisp it here.
2. Add Brussels Sprouts
Add quartered Brussels sprouts to the bacon and cook until browned on the cut sides. The bacon fat carries flavor into the sprouts and the browning builds a savory base the whole dish is built on.
3. Add Radish and Green Onion
Stir in sliced radish and green onion. Sauté for 1 minute then push everything to the side of the pan.
4. Bloom the Aromatics
Add a little oil to the cleared center of the pan. Sauté garlic and ginger for a few seconds until fragrant — this should happen fast over high heat. Don't let them burn.
5. Add Apple and Combine
Stir in diced apples then mix everything together and cook for another 2 minutes. The apple softens slightly and picks up the savory bacon and Bulgasari flavor from the pan. Remove everything from the wok and set aside.
6. Fry the Rice
Add more oil to the wok and stir-fry the chilled jasmine rice for 2 to 3 minutes over high heat. The cold rice will start to separate and develop slightly crispy edges — that's what you're after.
7. Bring It Together
Return the cooked vegetables and bacon to the wok. Stir in fish sauce, sriracha, and Lucky Cajun Bulgasari seasoning. Toss everything together until evenly combined and heated through.
8. Serve Immediately
Fried rice is best the moment it comes out of the wok. Serve immediately while the texture is still right.
Variations With Other Lucky Cajun Blends
Spicier version: Add an extra teaspoon of Bulgasari or a pinch of Lucky Cajun Voodoo for layered habanero heat on top of the Korean chili base.
Protein additions: This fried rice works with shrimp, chicken thighs, or a fried egg on top. Season any protein with Bulgasari before cooking for a cohesive flavor profile throughout the dish.
Vegetarian version: Skip the bacon and fish sauce. Use light soy sauce throughout and add extra oil for the initial cook. The Bulgasari carries the savory depth even without the bacon fat base.
Salt-free version: Use Lucky Cajun Salt-Free Cajun alongside Bulgasari for a lower sodium build. Reduce the fish sauce to taste.
FAQ
Why use chilled rice for fried rice?
Freshly cooked rice has too much moisture and steams instead of frying. Chilled rice from the night before or the freezer has dried out enough to fry properly and develop the slightly crispy texture that makes fried rice worth making. This is the single most important technique in any fried rice recipe.
What is Bulgasari seasoning?
Lucky Cajun Bulgasari is a Cajun-Korean fusion blend built on shiitake mushroom, ginger, Korean chili flake, Sichuan pepper, lime powder, and black sesame seeds layered into a savory Cajun base. It's the only blend of its kind — bold, complex, and built for high-heat cooking.
Why add apple to fried rice?
The apple adds natural sweetness that cuts through the bacon fat and the heat from the sriracha. It softens slightly during cooking and picks up the savory flavor from the pan without losing its texture entirely.
Why cook bacon only halfway before adding vegetables?
Half-rendered bacon still has texture and will finish cooking with the Brussels sprouts, picking up more flavor in the process. Fully crisped bacon added early tends to overcook and turn bitter by the time everything else is done.
What is the best Cajun seasoning for fried rice?
A fresh ground sugar free Cajun seasoning with umami depth works best in fried rice. Lucky Cajun Bulgasari is built for exactly this — the shiitake mushroom and Korean chili flake add a savory complexity that standard Cajun seasoning doesn't have.
Can I use fresh rice if I don't have chilled rice?
Spread freshly cooked rice on a sheet pan and refrigerate for at least 30 minutes to remove excess moisture. This is faster than waiting overnight and produces similar results.
What does fish sauce add to fried rice?
Umami depth and a salty complexity that soy sauce alone doesn't produce. A small amount goes a long way — 1 tablespoon seasons the entire dish without making it taste fishy. Light soy sauce works as a substitute.
Can I add protein to this fried rice?
Yes. Shrimp seasoned with Bulgasari, sliced chicken thighs, or a fried egg on top all work well. Add protein after the rice is fried and before the seasoning goes in.
How do you season Cajun shrimp for fried rice?
Season shrimp generously with Lucky Cajun Bulgasari right before cooking over high heat. Cook 20 to 25 seconds per side and pull immediately. Add to the fried rice in the final toss so they don't overcook.
Is this recipe gluten free?
Use light soy sauce labeled gluten free or tamari in place of fish sauce for a fully gluten free build. Every Lucky Cajun blend is 100% gluten free, sugar free, and filler free.
Why Lucky Cajun
Most fried rice seasonings are soy sauce and whatever dried spice was closest. Bulgasari brings shiitake umami, Korean chili complexity, and Sichuan tingle to a dish that usually relies on sauce alone for flavor. Fresh ground weekly with a Born-On Date on every bag — the volatile oils that make the shiitake and Korean chili actually taste like something are still active when they hit a hot wok.
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Cold rice. Hot wok. Half-rendered bacon. Bloom the garlic fast.
That's fried rice done right. 🌶️
