Asian Cajun Fried Rice

First, prepare your Cajun seasoning: Combine 3 tablespoons of chili powder, 2 tablespoons of Old Bay Seasoning, 2 teaspoons of thyme, 1 tablespoon of granulated garlic, and 2 teaspoons of black pepper in a small bowl. Sprinkle a generous dash of this Cajun seasoning over 1 pound of shrimp and 2 lobster tails. Allow the seafood to marinate for a minimum of 30 minutes.

In a large pan or wok, heat to medium. Add 1/4 stick (2 tablespoons) of butter and 1/2 cup of chopped onions, sautéing for 3 minutes until softened. Add 1 tablespoon of minced garlic and continue to sauté for 2 minutes. Incorporate 1/2 pound of frozen mixed vegetables and sauté for another 2 minutes. Add the marinated shrimp to the pan and cook for 5-7 minutes, until pink and opaque. Transfer the cooked shrimp and vegetable mixture to a plate and set aside.

While the shrimp is cooking, prepare the lobster tails. Set the lobster tails onto an air fryer pan or basket. Spread 1 tablespoon of butter or olive oil onto each lobster tail. Transfer to the air fryer and set at 400 degrees F (200 degrees C) for 7-10 minutes. Cook time may vary depending on your air fryer model; cook until the lobster meat is opaque and tender. Remove and set aside.

Return to the large pan or wok on medium heat. Add 1/2 stick (4 tablespoons) of butter and allow it to melt. Once melted, add 2 tablespoons of the prepared Cajun seasoning blend, 2 tablespoons of Chin-Su “Original” Hot Sauce, 1 tablespoon of Chin-Su “Extra” Hot Sauce, and 1.5 tablespoons of soy sauce. Sauté the sauce mixture for 1 minute.

Fold in the day-old Jasmine rice and the reserved shrimp and vegetable blend into the sauce, mixing well to combine. Fry for 5-7 minutes, stirring frequently, until the rice is heated through and slightly crispy. If using, top with tobiko, fresh cilantro, and sliced green onions. Adjust flavor to your liking before serving immediately.