Ingredients:
° Leftover 3 cups cooked brown or white rice
° 1 k shrimp, peel & deveined
° 1/2 teaspoon chili powder, paprika, and garlic powder
° 1/8 teaspoon cayenne pepper, or more to taste
° 1/4 teaspoon kosher salt
° Fresh black pepper to taste
° 2 scrambled egg whites
° 1 whole egg, scrambled
° 1/2 medium onion, chopped
° 2 cloves minced garlic
° 5 medium green onions, chopped, whites and greens separated
° oil spray
° 1 tablespoon sesame oil
° 1 teaspoon ground red pepper flakes, or more to taste
° 4 teaspoons soy sauce, or more to taste
° 1 teaspoon Asian fish sauce (or more soy sauce)
Ingredients:
° Leftover 3 cups cooked brown or white rice
° 1 k shrimp, peel & deveined
° 1/2 teaspoon chili powder, paprika, and garlic powder
° 1/8 teaspoon cayenne pepper, or more to taste
° 1/4 teaspoon kosher salt
° Fresh black pepper to taste
° 2 scrambled egg whites
° 1 whole egg, scrambled
° 1/2 medium onion, chopped
° 2 cloves minced garlic
° 5 medium green onions, chopped, whites and greens separated
° oil spray
° 1 tablespoon sesame oil
° 1 teaspoon ground red pepper flakes, or more to taste
° 4 teaspoons soy sauce, or more to taste
° 1 teaspoon Asian fish sauce (or more soy sauce)
Directions :
In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper, & garlic powder.
In a hot skillet, over medium heat, spray a little oil and cook the eggs, when cooked, remove from the skillet and set aside, for 1 to 2 minutes.
Raise the heat to high heat, when it heats up add sesame oil and fry the onions, green onions, garlic, and chili flakes for 1-2 minutes.
Adding shrimp also fry to opaque, 2 to 3 min.
Add rice and simmer until bottom is browned, 2 to 3 minutes, stir and add eggs, soy sauce, and fish sauce, mixing well about 2 minutes.
Add greens from green onions and serve.
We added grilled huge shrimp on top.
Enjoy!
