Spicy Shrimp Fried Rice

Vickie Parks


This is quite delicious, but do adjust the “heat” to your own preference. And it works equally well with both white rice or brown rice.

pinch tips: How to Peel & Devein Shrimp





10 Min


20 Min


Stove Top


3 c
brown rice
1 lb
large shrimp, peeled and deveined (peeled weight is about 3/4 pound)
1-2 pinch
cayenne pepper
1-2 pinch
chili powder
1/2 tsp
1 tsp
garlic powder
nonstick spray oil
2 large
egg whites
1 large
whole egg
1 Tbsp
sesame oil
1/2 medium
5 medium
scallions (green onions), chopped - whites and greens separated
2 clove
garlic, diced
1 tsp
crushed red pepper flakes
4 tsp
low-sodium soy sauce (or to taste)
1 tsp
asian fish sauce
salt and pepper, to taste

Directions Step-By-Step

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
Whisk egg whites and eggs with a drop of water, salt, and pepper, until well mixed. Spray a hot wok (or large skillet) with nonstick spray, and cook the eggs. When fully cooked, remove eggs and set aside.
Let the wok (or skillet) get really hot. Add sesame oil, and saute the onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and sauté until no longer translucent. Add rice and cooked eggs along with soy sauce and fish sauce, mixing well for about 2 minutes. Sprinkle scallion greens on top, and serve.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Rice/Grains
Regional Style: Chinese
Dietary Needs: Low Fat
Other Tag: Quick & Easy