Season the shrimp

• Pat the shrimp dry and season with Cajun seasoning and black pepper.

Prep the vegetables

• Chop the yellow onion.
• Chop the green onions.

Sear the shrimp

• Heat sesame oil in the wok over high heat.
• Add the shrimp and cook about 90 seconds per side.
• Remove the shrimp and set aside.

Scramble the eggs with onion

• Crack the eggs into the hot wok and scramble.
• Add the chopped yellow onion and cook until softened.

Add the seasonings

• Stir in the oyster sauce, crab boil seasoning, garlic paste, ginger paste and gochujang.

Add rice and soy sauce

• Add the microwave jasmine rice packs, breaking up any clumps.
• Pour in the low sodium soy sauce and toss to coat.

Add peas, carrots and crawfish

• Add the frozen peas and carrots and the crawfish tail meat.
• Toss and let everything warm through.

Finish the fried rice

• Return the shrimp to the wok with the green onions.
• Sprinkle with fried garlic and toss to combine.

Serve

• Plate the fried rice and drizzle with yum yum sauce and sriracha.