Description
This Spicy Shrimp Fried Rice recipe is a quick and flavorful dinner option that combines succulent shrimp, fragrant spices, and nutritious brown rice. With a balance of heat from chili powder, cayenne, and crushed red pepper flakes, this dish is perfectly complemented by savory soy and fish sauces. Using simple ingredients and a wok for stir-frying, it’s ready in just 20 minutes, making it an ideal weeknight meal for seafood lovers who enjoy a spicy kick.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- â…› teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon kosher salt
- Fresh black pepper, to taste
Aromatics and Vegetables
- ½ medium onion, chopped
- 2 cloves garlic, diced
- 5 medium scallions, chopped (separate whites and greens)
Eggs
- 2 large egg whites, beaten
- 1 large whole egg, beaten
Rice and Sauces
- 3 cups leftover cooked brown rice
- 1 tablespoon sesame oil
- 4 teaspoons soy sauce (or more to taste)
- 1 teaspoon Asian fish sauce (or additional soy sauce as substitute)
Other
- Oil spray
- 1 teaspoon crushed red pepper flakes (or more to taste)
Instructions
- Season Shrimp: In a bowl, combine the shrimp with chili powder, paprika, garlic powder, cayenne pepper, kosher salt, and fresh black pepper. Toss until the shrimp are evenly coated with the spices.
- Cook Eggs: Heat a wok or large skillet over medium-high heat and spray lightly with oil. Pour in the beaten egg whites first and scramble gently until fully set. Remove and set aside. Repeat the process with the whole beaten egg, cooking it separately, then set aside with the whites.
- Sauté Aromatics: Increase the heat to high. Add sesame oil to the wok, then sauté the chopped onions, scallion whites, diced garlic, and crushed red pepper flakes for 1 to 2 minutes until fragrant and slightly softened.
- Cook Shrimp: Add the seasoned shrimp to the wok and stir-fry continuously for about 2 to 3 minutes until the shrimp turn pink and opaque, indicating they are fully cooked.
- Add Rice: Add the leftover cooked brown rice to the wok. Allow the rice to sit undisturbed for 2 to 3 minutes so the bottom can brown slightly, developing texture and flavor.
- Combine and Season: Stir the cooked eggs back into the wok with the rice and shrimp. Pour in soy sauce and fish sauce, mixing well to evenly distribute the sauces. Continue to cook for another 2 minutes to combine flavors completely.
- Serve: Stir in the scallion greens for freshness and color. Remove from heat and serve immediately while hot for the best taste and texture.
Notes
- Using leftover cooked rice is key to achieving the best fried rice texture; freshly cooked rice can result in a mushier dish.
- Adjust the amount of cayenne pepper and crushed red pepper flakes to control the spiciness according to your preference.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Leftovers can be refrigerated for up to 2 days and reheated in a skillet or microwave.
- You can substitute shrimp with other proteins like chicken or tofu if preferred.
