Spicy Shrimp Fried Rice

Fried rice was the first form of Chinese food I’d ever tried. I was about 4 years old and my dad had ordered beef chow mein which usually comes with white rice, but they substituted fried rice instead. I was an extremely picky child and I remember looking at each vegetable in the rice and asking my dad what it was before I would even try a bite. Finally, I took a bite and decided I liked it. Same went with his beef chow mein. For years those were the only two Chinese foods I was willing to try.

Luckily for all of us, I’ve branched out and now have a hard time picking when we order Chinese food since there are so many things that I like. But fried rice is still one of my stand-by choices and when I saw this recipe I couldn’t wait to try it. 
Spicy Shrimp Fried Rice
Source: Skinny Taste
Servings: 4
    • 1 lb. shrimp, peeled and deveined
    • 1/2 tsp. chili powder
    • 1/2 tsp. paprika
    • 1/2 tsp. garlic powder
    • 1/4 tsp. cayenne
    • 1/4 tsp. salt
    • 1/8 tsp. pepper
    • 3 cups cooked brown rice
    • 2 egg whites
    • 1 whole egg
    • 1 small onion, chopped
    • 5 green onions, chopped, green and white separated
    • 2 cloves garlic, chopped
    • 1 tbsp. sesame oil
    • 4 tsp. soy sauce
    • 1 tsp. fish sauce
    • 1 tsp. crushed red pepper flakes
    • salt and pepper
1. Place the shrimp in a medium bowl with the chili powder, paprika, garlic powder, cayenne, salt and pepper. Toss to coat. 
2. Scramble the eggs together in a small bowl. Heat a large skillet or wok over medium-high heat. Spray with non-stick cooking spray. 
3. Add the eggs to the skillet and cook for 1-2 minutes, stirring frequently. Transfer to a plate and set aside. 
4. Add the sesame oil, onion, whites of green onions and garlic to the skillet. Cook for 1-2 minutes. Then add the crushed red pepper flakes and shrimp. Cook the shrimp for 1-2 minutes on each side or until cooked through.
5. Stir in the rice, egg, soy sauce and fish sauce. Stir until combined and heated through, about 2 minutes. 
6. Serve, garnished with the greens of the onions.

Spicy, but really good. Homemade fried rice is never going to taste exactly the same as it does from a Chinese restaurant, but I’ve found using day-old rice definitely helps out a bit. 

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