Ingredients
The following ingredients have 4 Servings
- 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))
Instruction
- 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.
