INGREDIENTS:

• 3 cups leftover brown or white rice cooked
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp each of chili powder, paprika and garlic powder
• 1/8 tsp cayenne pepper, or more to taste
• 1/4 tsp kosher salt
• fresh black pepper, to taste
• 2 large egg whites, beaten
• 1 large whole egg, beaten
• 1/2 medium onion, chopped
• 2 cloves garlic, diced
• 5 medium scallions, chopped, whites and greens separated
• oil spray
• 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

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes.
Increase the heat to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes.
Add shrimp and saute until no longer translucent, 2 to 3 minutes.
Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.
Add greens of the scallions and serve.
We added extra grilled colossal shrimp on top.