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.
Serves:
Ingredients
- 3cupsbrown rice,leftover, cooked
- 1lblarge shrimp,peeled, deveined
- ½tspchili powder
- ½paprika
- 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
Instructions
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In a bowl, season the shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
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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.
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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.
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Add the shrimp, then sauté until no longer translucent, 2 to 3 minutes.
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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.
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Sprinkle the greens of the scallions over the rice, serve, and enjoy!
Nutrition
- 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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