Spicy Shrimp Fried Rice
Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that’s high in fiber, so it fills you up.
Spicy Shrimp Fried Rice
Fried rice is definitely on my favorite foods list, I absolutely love it! Sure, sometimes I go low-carb with Cauliflower Fried Rice, which is fine but when I go all out, I much prefer making it with leftover brown rice (see How To Cook Perfect Brown Rice).
Fried rice is the ultimate leftover food because it requires using leftover rice. Otherwise it won’t be dry enough to fry and come out a but mushy. Therefore, this weeknight dish comes together really fast. Almost any protein and veggie can be tossed into this. Swap out shrimp for chicken or tofu and feel free to toss in whatever veggies are in your fridge like shredded carrots, mushrooms, corn, edamame, all work great.
This healthy shrimp fried rice def has some kick to it, and if you really like it hot feel free to add hot sauce to serve later!
Tips on How to Make Shrimp Fried Rice:
- As mentioned, start with leftover rice. I prefer brown but white works just fine. The drier the rice, the better it is for frying. You can even use riced cauliflower.
- Cook on high heat. It’s important to make sure the pan is hot when frying the veggies, protein and rice. Works best with a wok but a large pan will work as well.
- For extra crunchiness, once cooked, you can let stand in pan for an extra 30 seconds or so until desired cook.
More Shrimp Recipes You Might Enjoy:
- Buffalo Shrimp Lettuce Wraps
- Lime Shrimp and Avocado Salad
- Mexican Shrimp Diablo
- Honey Garlic Shrimp
- Shrimp ScampiÂ
Spicy Shrimp Fried Rice
Ingredients
- 3 cups leftover brown rice cooked
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp each of chili powder, paprika and garlic powder
- 1/8 tsp cayenne pepper, or more to taste
- 1/4 tsp kosher salt
- fresh black pepper, to taste
- 2 large egg whites, beaten
- 1 large whole egg, beaten
- 1/2 medium onion, chopped
- 2 cloves garlic, diced
- 5 medium scallions, chopped, whites and greens separated
- oil spray
- 1 tbsp sesame oil
- 1 tsp crushed red pepper flakes, or more to taste
- 4 tsp soy sauce, or more to taste
- 1 tsp Asian fish sauce, (or more soy sauce)
Instructions
- In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
- In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes.
- Increase the heat to high, when hot add the 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, 2 to 3 minutes.
- Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.
- Add greens of the scallions and serve.
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Thought I had leftover brown rice, then realized it was couscous when I went to add it near the end! Added LOTS of veggies – artichokes, zucchini, mushrooms, frozen mixed veggies. Turned out OK, couscous didn’t crisp up like rice would but still very tasty. Will try it with brown rice next time.
I don’t like shrimp so I made 2 servings for my husband. He took one look at the bowl and said oh that’s too much for me, there will be leftovers, then he proceeded to eat the whole thing. He loved it. Thanks for the recipe!
This looks so good! Can you use white rice? I know brown is healthier, but my husband might not eat it if I use brown – thanks!
Can I double and freeze some of this?
Easy and so good
This was so good and easy!!
Seriously SO delicious!! I did 1 cup of brown rice and a bag of cauliflower rice, literally could not tell the difference between the two when it’s all mixed together. So flavorful and perfect for meal prepping!!
Yum! Made this with brown rice and mixed vegies. Also had no fish sauce or sesame oil, so spiced it up with some sweet red chili sauce. Had to follow the directions the first time, but could make it again without the step by step!
Whoo, this is SPICY! Delicious, though. I love that it’s only 1 point on Purple. I added some edamame while sauteeing the shrimp. I also didn’t have leftover rice, so I cooked the rice first then everything else, and it came out fine.
I found this a little on the bland side.
Would add a little hoisin sauce and diced pineapple.
The wife loved it, though.
This lived up to it’s name but oh so tasty! This came together fast. I added soaked raisins for a little sweetness and break up the spicy. I made this as a main meal and it was filling.
The perfect use for leftover rice, and quite delicious!
So good! I use day old brown rice. My batch tonight was extra spicy with a heavy hand on the cayenne! But I love making it for my family about once a month. Good and healthy.
This was so delicious. I used 2 cups of rice and a little more red pepper flakes than the recipe calls for and it was perfect. I will definitely be making this again.Â
My favorite recipe from this site!  Make this twice per month and it’s my husbands new favorite meal!
Glad you both enjoy it! 🙂
Another hit in our house from Skinny Taste! Delicious! Tossed in some frozen peas and carrots with the onions, otherwise followed recipe. Quick, yummy, and filling!
Wow that was spicier than expected and love it! Thanks for this recipe. Enjoyed it tonight as part of the meal plan.Â
I’m thinking of making this recipe with some scallops that I have – can you think of any adjustments that I might want to make?
I loved this!
Used 1/2 brown rice, 1/2 cauliflower rice
Simple to make and so good
Thanks Gina
How do you freeze this rhen serve?Â