Directions
- In a medium bowl, season the shrimp with cayenne pepper, chili powder, paprika, salt, black pepper, and garlic powder. Set aside to marinate briefly while preparing the other ingredients.
- Heat a wok or large skillet over medium-high heat. Lightly spray with oil and cook the eggs, stirring occasionally until just set. Remove from the pan and set aside.
- Increase heat to high, add sesame oil, and sauté the chopped onion, garlic, and scallion whites with crushed red pepper flakes for 1–2 minutes until fragrant.
- Add the seasoned shrimp to the wok and sauté until just opaque and cooked through, about 2–3 minutes. Remove the shrimp and set aside with the eggs.
- Add the cooked rice to the wok, breaking up any clumps. Stir-fry for 3–4 minutes until heated through and slightly toasted.
- Return the cooked eggs and shrimp to the pan. Stir to combine evenly with the rice.
- Add soy sauce and fish sauce, adjusting seasoning to taste. Toss in the scallion greens and stir-fry for another 30 seconds to a minute.
- Taste and adjust salt, pepper, or extra soy sauce if needed. Serve hot, garnished with additional scallion greens or a sprinkle of red pepper flakes for extra heat.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Vegetarian Version: Replace shrimp with firm tofu, seasoned and pan-fried.
- Low-Sodium: Use low-sodium soy sauce and skip fish sauce.
- Spicy Twist: Increase cayenne or add Sriracha for extra heat.
- Grain Swap: Substitute rice with quinoa or cauliflower rice for a lighter dish.
Serving Suggestions
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