Description

This Spicy Shrimp Fried Rice is a flavorful and satisfying dish that’s ready in just 20 minutes. Tender shrimp, fluffy rice, and crisp vegetables are stir-fried with a blend of spices for a delicious and easy weeknight meal.

Ingredients

Units Scale

Produce

1/2 medium onion (chopped)
2 cloves garlic (diced)
5 medium scallions (chopped, whites and greens separated)

Protein

1 lb large shrimp (peeled and deveined)
2 large egg whites (beaten)
1 large whole egg (beaten)

Pantry

3 cups leftover cooked brown rice
1/2 teaspoon each of chili powder, paprika, and garlic powder
1/8 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon kosher salt
Fresh black pepper (to taste)
Oil spray
1 tablespoon sesame oil
1 teaspoon crushed red pepper flakes (or more to taste)
4 teaspoons soy sauce (or more to taste)
1 teaspoon Asian fish sauce (or more soy sauce)

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Instructions

Season Shrimp: In a bowl, season shrimp with chili powder, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Cook Eggs: Heat a wok or large skillet over medium-high heat. Spray with oil and cook the egg whites and whole egg separately, stirring, until set. Remove from the pan and set aside.
Sauté Aromatics: Increase heat to high. Add sesame oil to the wok and sauté onions, scallion whites, garlic, and red pepper flakes for 1-2 minutes.
Cook Shrimp: Add seasoned shrimp to the wok and stir-fry until pink and opaque, about 2-3 minutes.
Add Rice: Add cooked rice to the wok and allow the bottom to brown slightly, about 2-3 minutes. Stir in the cooked eggs, soy sauce, and fish sauce. Mix well for about 2 minutes.
Serve: Stir in scallion greens and serve immediately.

Notes

For best results, use cold, leftover cooked rice.
If you don’t have a wok, you can use a large skillet.
You can adjust the amount of spices to your preferred level of heat.
If you don’t have fish sauce, you can use more soy sauce instead.
Garnish with additional chopped scallions or sesame seeds, if desired.

Nutrition

Serving Size: 1 cup
Calories: 350kcal
Sugar: 4g
Sodium: 700mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 25g
Cholesterol: 50mg