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
Preparation
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!
