Spicy Shrimp Fried Rice
They say spicy food makes you eat less and speeds up your metabolism. I’m not sure how true that is, but I do like some spice in my food once in a while and I feel satisfied with smaller portions. I made this with brown rice, which has more fiber, therefore keeps you full longer and a nice firm texture for fried rice. Every bite of this rice, is loaded with shrimp and a little bit of heat!
Spicy Shrimp Fried Rice
Ingredients:
- 3 cups brown rice cooked
- 1 lb large shrimp, peeled and deveined (peeled weight is .75 lb)
- 2 egg whites, scrambled
- 1 whole egg, scrambled
- 1/2 medium onion, chopped
- 2 cloves garlic, diced
- 5 medium scallions, chopped, whites and greens separated
- oil spray
- 1 tbsp sesame oil with cayenne pepper
- 1 tsp crushed red pepper flakes (or more to taste)
- 4 tsp soy sauce (or more to taste)
- 1 tsp Asian fish sauce
- salt and fresh pepper
Directions:
- In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
- Scramble eggs with a drop of water and season with salt and pepper.
- In a hot wok, spray a little oil and cook the eggs.
- When cooked, remove from pan and set aside.
- Let the wok get really hot.
- Add sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes.
- Add shrimp and saute until no longer translucent.
- Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes.
- Add greens of the scallions and serve.
Nutrition Information
Yield: 4 servings, Serving Size: 1-1/2 cupsÂ
- Amount Per Serving:
- Freestyle Points: 6
- Points +: 8
- Calories: 307.3 calories
- Total Fat: 7g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: mg
- Carbohydrates: 37.4g
- Fiber: 3.5g
- Sugar: g
- Protein: 22.7g
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Yum! We love fried rice, and I love that shrimp are so low in points. Thanks so much!
Tried this recipe and loved it. Great that its such a large portion size. Next time I make it I plan on adding some more veges to it.
This is SO good! I have made it twice and my family was shocked that it was WW friendly! My 6 year old daughter just loves it!
@Whitney- I think this is a perfect size portion to satisfy!
@bugs mom- your daughter sounds like a good eater!!!!
Made this last night and it was great. I didn't tell my husband where I got the recipe because I knew he wold never try it. Well he loved it as well and was surprised it was WW friendly. I can't wait to try more
That's great Sarah. My daughter and husband are very suspicious as well if they think I am making something healthy so they never really know!!
This dish was awesome if you like to pitch a little heat! A family favorite! Quick & Easy! Thanks so much for posting!
You're welcome!
dumb question here: the rice, do you measure before or after cooking? I made the thai fried rice and it seemed like a lot for 4 servings!
@Lindsey- This recipe calls for the rice being measure cooked. 3 cups of uncooked rice would be too much for sure.
This was soooo good even my step daughter 12 year old loved it
I don't have a wok can i use a non stick pan to make this fried shrimp dish. thank
Yes, a large deep nonstick pan works.
Oh my this was SO good! My husband and I both gobbled it up. I added a little extra soy and fish sauce, but other than that followed the recipe. I will add a handful of frozen peas next time just because I think it would be a great addition! Thank you Gina 🙂
This was so good…we love chinese so it definitely hit the spot! My husband couldnt believe it was actually healthy! Thanks so much!
This is absolutely delicious – we added zucchini to ours. It doesn't taste "healthy" at all! The only problem… it's hard to stop eating it! 🙂
So good! Added carrots and peas since I had them in my freezer. Husband loved it.
Hi Gina,
I don't see chili powder, paprika and garlic powder in the ingredient list. How much should I use? This looks delicious
Oh thanks for noticing, just shake it on. I don't measure when I add spices to meat, I just add what feels right.
This was FANTASTIC!! I made this Friday night and my husband raved about it (and enjoyed it the next day and the next day!). It was extremely filling and I love the spices. Thanks again 🙂
This is such a great recipe!!!! I've made it several times and it never fails to impress me. We love spice in my house and this definitely has a good kick to it, but not so much that it's overpowering. I also love that the serving size is so big!!!
Last night I made this with chicken (about 7 oz uncooked) instead of shrimp and it was equally awesome. I also added 1/2 c frozen peas and 1/2 cup frozen corn since I didn't have any scallions and feel like fried rice needs some green in it.
Gina, thanks for all the wonderful recipes. I made this one tonight for dinner and it was absolutely scrumptious. I have made about 8 of your recipes and they have all been fabulous. You are simply the BEST. Thanks again for sharing your talents in the kitchen. I can't wait to try more of your recipes, I have to tell you, my husband is enjoying the great food just as much as me. 🙂
Loved this recipe. I didn't have fish sauce, so it was fine to leave out. I did add ginger, sugar snap peas, and mushrooms. Very good. My husband liked it too. Good size portion. I couldn't finish it.
made this over the weekend! Great dish!! SUPER SUPER spicy! Boyfriend really loved it! thanks!
I made this last night for dinner and it was SOOO good! I added some sugar snap peas for crunch and veggie-action, but the spiciness was great! My boyfriend and I gobbled it up.
I've made this twice now & LOVE it! Of course I leave out the red pepper flakes and add my own spicy sauce in my own bowl. KEEPER!!
If you are a wimp with spice, how would you alter it to make it less spicy? Just leave out the pepper altogether, or half it, or ??? I love the idea of this dish but do not do well with spice!
Wow Gina! You've outdone yourself this time. Let me preface this review by saying I HATE fried rice. I made this mostly for my kids (ages 5 and 7) who like it from our local grocery store. I decided to surprise them and make this with roasted sugar snap peas. I was fully expecting my husband and I to hate it. It was PHENOMENAL! I did use 3 full Eggland's best eggs rather than the egg whites. I also increased the garlic a great deal and added a can of water chestnuts. I punched up the seasoning a made my brown rice in my rice cooker and then chilled it on a baking sheet to get it ready in time for dinner. HEAVEN! I ate WAY too much, which probably defeats the purpose of healthy. Will definitely be making this one again and again. My 7 year old son actually asked me to make this for our "special Christmas dinner"!!! That speaks volumes to me. Thank you for another winner!
Is the serving size 1 cup & a 1/2 cup? Or just a 1/2 cup? It's very confusing
1 1/2 cups is the serving.
I love this recipe and make it every couple of weeks. So tasty, spicy and filling. I also add in peas for a nice extra touch…..
This is fantastic!!! Used about six cloves of garlic and substituted ponzu for soy sauce. Will be making this again and incorporating peas.
Where can you find fish sauce at the grocery store? I have looked everywhere and cannot find it anywhere.
Hi Gina, can this be frozen? I want to prepare some dinners for my husband while I am gone and wondered if I could freeze this with okay results?
Thanks
This was amazing! Some of the best Fried Rice I've ever had!
Made this tonight and it was amazing! I love fried rice and whenever I get a chance to use my wok, I'm a happy camper. Next time, I'm going to add peas and waterchestnuts. I don't like a lot of egg in my rice so I only used 1 egg white and 1 whole egg. I was nervous about this because of the chopped onions and the scallions. I do not like onions but to my surprise, it was great with the onions 🙂
I made this for lunch yesterday and it was a hit, everyone loved it and wanted more. Great recipe! I did not have shrimp so I just left it out and it still tasted great. Thank you for the recipe 🙂
I made this recipe subbing quinoa for the rice (you can saute it for a few minutes after cooking to give it a bit more "bite") to make it even healthier and it still tasted absolutely delicious. Thanks!
The fish sauce, IMHO, really does make a nice different. If you can get some, do use it.
used sesame oil without cayenne pepper and it was spicy enough for us. added peas and carrots. awesome!
Made this for the second time tonight, my boyfriend and I love it! I do add some shredded carrots and frozen peas, but other than that follow the recipe exactly. So much lighter than take out rice, and honestly I think Iike the taste more! Thanks Gina!
So tasty! I added broccoli and mushrooms for extra (low calorie) nutrients 🙂
Made this for my fiance and I the other night. We love takeout but are trying to live a healthier lifestyle. We both loved it, but found it incredibly spicy! I knew it would be spicy, but not this hot! I really liked the recipe though and am considering making it again, though next time sans the red pepper flakes and the hot sesame oil. Perhaps using regular sesame oil and a little ginger may make a difference.
Hey, I want to try this tomorrow… but we are not big on spicy.. any rec's for making it less spicy? any substitutions?
thanks!
I made this tonight and it was delicious!! I love spicy foods and this is prob medium to extra spicy food lovers! I've made several skinny taste recipes and this is in the top 2 so far! Thanks for posting!! LOVE this site!
Oh. My. God. SO good! My family loves spicy and this hit the spot! The hubs and most of the kids had seconds. 🙂
What would be the point value if I use white rice
Absolutely in love! Made this several times & it is perfect everytime! I have tried several recipes & they are no good but this is the BOMB!! Thumbs up Gina!
I opted for no cayenne and spicy sesame.My son loved it so much he asked for it tomorrow at school,my daughter didn't like the shrimp so she mixed edamame in it.AMAZING
This was WONDERFUL! I could only find plain sesame oil, and could not find fish sauce, but otherwise made according recipe. My very picky teenage soon said, "that was really good". High praise! Thank you 🙂
Made this last night and my family loved it! Even my super picky husband. Thank you! Great recipe.
I just made this and it was so good. I made a few adjustments since it was just me and it was difficult to measure the spices accurately. I love a little ginger in my asian food too. I skipped the rice and made it with cauliflower rice and kicked in some peas and carrots to kick the veg up more. This is definitely a new favorite and I can't wait to make it again.
Almaden this tonight and it was fabulous! followed the recipe exactly except I added some peas and carrots. Thanks for a wonderful dish that Mt whole family loved
I made this recipe tonight. It was absolutely delicious!! The only change I made was substituting hoisin sauce for soya sauce (realized too late I was out of soya sauce). Hoisin gave it more of a sweetness which worked beautifully with the heat of the pepper. Will add to our menu planner for sure!
The recipe calls for 3 cups of rice cooked. Â Does that mean to cook the amount of rice to get 3 cups or cook 3 cups of rice?
I am an experienced cook but I was somewhat confused with this recipe. I looked at the ingredients and went shopping. When I got to the directions it stated Chili powder, Paprika, Garlic Powder (not mentioned in the ingredients) but did not say the amount needed. The rice turned out great but a beginner cook would be VERY confused.
I will look into this, this is an older recipe, I think I will remake it!
Gina-I’m this beginner cooker Lynne is referring to. Â I totally lean on your exact measurement of ingredients and steps to follow. People tell me how good I cook and I tell them “its not me, its my new best friend and all her books- Gina”.
🙂
This is yummy. I added mushrooms, carrots and snow peas for some extra veggies and subbed garlic for the ginger. Â So good!!!!!
PS I have lost 15 lbs primarily using your recipes for dinners and IÂ
haven’t felt deprived at all. Â Well fed and happy, thank you Gina!Â
That’s great Karen! Thank you!
Tried this winging it. Added zucchini, carrots, hoisin sauce. Added Chicken instead of shrimp. On step #1 just added a teaspoon of everything. Was wonderful. Please Gina-redue this with exact amounts of all ingredients-I’m so sure it will taste better with your flare.
Just made this recipe tonight and it was amazing! Just the right amount of heat to it. I believe my husband’s exact words were “This is ridiculously good!” I used Uncle Ben’s steam in a bag chicken flavored brown rice which added a nice twist to the taste. Served alongside steamed brocolli. This is a great new option for a shrimp dinner. Will definitely try adding some more veggies to the rice next time.