How To Make Spicy Shrimp Fried Rice
You only need 5 minutes to prep this savory shrimp fried rice loaded with plump shrimp, tender and spicy-seasoned rice, all stir-fried for a heartier dish.
- 3cupsbrown rice,leftover, cooked
- 1lblarge shrimp,peeled, deveined
- ½tspchili powder
- ½garlic powder
- ⅛tspcayenne pepper
- ¼tspkosher salt
- fresh black pepper,to taste
- 2large egg whites,beaten
- 1large whole egg,beaten
- ½medium onion,chopped
- 2garlic cloves,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
In a bowl, season the shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
In a hot wok, over medium high heat, spray a little oil, then cook the eggs for 1 to 2 minutes. Remove from pan and set aside.
Increase the heat to high, then when hot, add the sesame oil and sauté the onions, scallion whites, garlic, and hot pepper flakes for about 1 to 2 minutes.
Add the shrimp, then sauté until no longer translucent, 2 to 3 minutes.
Add the rice, then leave in the skillet to let the bottom brown, for 2 to 3 minutes. Stir, then add add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.
Sprinkle the greens of the scallions over the rice, serve, and enjoy!
- Calories: 718.71kcal
- Fat: 14.31g
- Saturated Fat: 2.31g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.29g
- Polyunsaturated Fat: 4.72g
- Carbohydrates: 115.22g
- Fiber: 6.14g
- Sugar: 1.42g
- Protein: 30.95g
- Cholesterol: 189.38mg
- Sodium: 1115.95mg
- Calcium: 149.33mg
- Potassium: 696.02mg
- Iron: 3.68mg
- Vitamin A: 99.67µg
- Vitamin C: 6.06mg
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