INGREDIENTS:
- 3 cups leftover brown or white 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.
We added extra grilled colossal shrimp on top.
More of Delicious Recipes You’ll Love!
Slow Cooker Barbequed Beef Ribs
Southern Strawberry Punch Bowl Cake
Easy Homemade Mac & Cheese Recipe
No Bake Pineapple Cream Dessert
Fried Cabbage with Bacon, Onion, & Garlic Recipe
HAMBURGER STEAK WITH ONIONS AND GRAVY?
