Description
A flavorful and spicy shrimp fried rice made with seasoned shrimp, aromatic scallions and garlic, and a blend of chili and paprika spices. This quick 20-minute stir-fry uses leftover brown rice, perfectly cooked eggs, and a savory mix of soy sauce and fish sauce for a delicious one-pan meal with a kick.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp (peeled and deveined)
- ½ medium onion (chopped)
- 2 cloves garlic (diced)
- 5 medium scallions (chopped, whites and greens separated)
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- â…› teaspoon cayenne pepper (or more to taste)
- ¼ teaspoon kosher salt
- Fresh black pepper (to taste)
- 1 teaspoon crushed red pepper flakes (or more to taste)
Eggs and Rice
- 2 large egg whites (beaten)
- 1 large whole egg (beaten)
- 3 cups leftover cooked brown rice
Sauces and Oils
- Oil spray (for cooking)
- 1 tablespoon sesame oil
- 4 teaspoons soy sauce (or more to taste)
- 1 teaspoon Asian fish sauce (or more soy sauce as substitute)
Instructions
- Season Shrimp: In a bowl, combine the shrimp with chili powder, paprika, garlic powder, cayenne pepper, kosher salt, and fresh black pepper. Mix well to coat the shrimp evenly with the spices.
- Cook Eggs: Heat a wok or large skillet over medium-high heat and spray lightly with oil. Cook the beaten egg whites and whole egg separately, stirring gently until they are just set. Remove the cooked eggs from the pan and set aside.
- Sauté Aromatics: Increase the heat to high and add sesame oil to the wok. Add the chopped onion, scallion whites, diced garlic, and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant and the onions are slightly softened.
- Cook Shrimp: Add the seasoned shrimp to the wok and stir-fry for 2-3 minutes until the shrimp turn pink and opaque, indicating they are cooked through.
- Add Rice: Stir in the leftover brown rice, spreading it out so the bottom can brown slightly. Cook for 2-3 minutes without stirring too frequently to develop a slight crust.
- Combine Ingredients: Add the cooked eggs back into the wok along with soy sauce and fish sauce. Stir well to combine all ingredients evenly and cook for an additional 2 minutes to meld the flavors.
- Serve: Stir in the scallion greens and remove from heat. Serve the spicy shrimp fried rice immediately while hot.
Notes
- Use leftover cooked rice that is cold for best texture and to prevent sogginess.
- Adjust the amount of cayenne and crushed red pepper flakes based on your heat preference.
- For a gluten-free version, substitute soy sauce with tamari.
- If fish sauce is unavailable or undesired, increase soy sauce to taste.
- Cooking the eggs separately allows better texture and prevents overcooking in the stir-fry.
- Use a wok or large skillet for best stir-fry results and even cooking.
