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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)





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.

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