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Spicy Shrimp Fried Rice

4.76 from 65 votes

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.

Prep Time: 5

Cook Time: 15

Total Time: 20

Yield: 4 servings

Course: Dinner

Cuisine: Chinese, Japanese

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.

Nutrition

Serving: 11/2 cups , Calories: 307kcal, Carbohydrates: 37.5g, Protein: 23g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 191mg, Sodium: 500mg, Fiber: 3.5g, Sugar: 0.5g

- WW Points: 7

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