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.
Ingredients
3cupsleftover brown rice cooked
1lblarge shrimp(peeled and deveined )
1/2tspeach of chili powder, paprika and garlic powder
1/8tspcayenne pepper(or more to taste)
1/4tspkosher salt
fresh black pepper(to taste)
2large egg whites(beaten)
1large whole egg(beaten)
1/2medium onion(chopped)
2clovesgarlic(diced)
5medium scallions(chopped, whites and greens separated)
oil spray
1tbspsesame oil
1tspcrushed red pepper flakes(or more to taste)
4tspsoy sauce(or more to taste)
1tspAsian fish sauce((or more soy sauce))
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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.