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Spicy Shrimp Fried Rice Recipe

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4 from 9 reviews

  • Author: Molly
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

A flavorful and spicy shrimp fried rice recipe that uses leftover brown rice and a blend of spices for a quick and satisfying meal. This dish features perfectly cooked shrimp, aromatic garlic, scallions, and a balanced mix of chili powder, paprika, and cayenne for a delicious kick. Ideal for a fast weeknight dinner, it delivers vibrant Asian-inspired flavors with juicy shrimp and fluffy rice, all cooked in a wok for that perfect texture and char.

Ingredients

Shrimp and Seasonings

  • 1 lb large shrimp (peeled and deveined)
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper (or more to taste)
  • 1/4 tsp kosher salt
  • fresh black pepper (to taste)

Rice and Eggs

  • 3 cups leftover brown rice (cooked)
  • 2 large egg whites (beaten)
  • 1 large whole egg (beaten)

Vegetables and Aromatics

  • 1/2 medium onion (chopped)
  • 2 cloves garlic (diced)
  • 5 medium scallions (chopped, whites and greens separated)

Oils and Sauces

  • oil spray (for cooking)
  • 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)

Instructions

  1. Season the shrimp. In a bowl, combine the shrimp with cayenne pepper, chili powder, paprika, kosher salt, fresh black pepper, and garlic powder. Toss to evenly coat all the shrimp with the spices.
  2. Cook the eggs. Heat a wok over medium-high heat and spray lightly with oil. Pour in the beaten egg whites and whole egg, cooking until set but still tender, about 1 to 2 minutes. Remove the cooked eggs from the wok and set aside.
  3. Sauté aromatics and spices. Increase the heat to high and add sesame oil to the wok. Sauté the chopped onion, scallion whites, diced garlic, and crushed red pepper flakes for 1 to 2 minutes until fragrant and slightly softened.
  4. Cook the shrimp. Add the seasoned shrimp to the wok and sauté until the shrimp are no longer translucent and cooked through, about 2 to 3 minutes.
  5. Add rice and combine. Stir in the leftover brown rice, pressing it down to allow the bottom layer to brown slightly in the wok, about 2 to 3 minutes. Then stir the rice, add the cooked eggs back in along with soy sauce and fish sauce, mixing thoroughly for another 2 minutes to ensure even coating of flavors.
  6. Finish with scallion greens. Toss in the chopped scallion greens, mix briefly, then remove from heat and serve immediately while hot.

Notes

  • Using leftover cold rice helps achieve the best texture and prevents mushiness.
  • Adjust the amount of cayenne pepper and red pepper flakes to control the spice level according to your preference.
  • For a gluten-free option, substitute tamari or gluten-free soy sauce.
  • If fish sauce is unavailable, increase soy sauce quantity or use a vegetarian alternative.
  • Spraying oil ensures a light coating and less grease in the dish.
  • Use a wok or a large skillet for even cooking and to develop the authentic fried rice flavor.
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://recipeglimpse.com/spicy-shrimp-fried-rice-recipe/