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CAJUN SHRIMP FRIED RICE

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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.

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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.