Spicy Shrimp Fried Rice
7 Points, Weight Watchers
Ingredients
3 cups leftover brown 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)
Directions
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.
Nutrition
7 Cals: 307 Protein: 23 Carbs: 37.5 Fats: 7
Serving: 1 1/2 cups , Calories: 307 kcal, Carbohydrates: 37.5 g, Protein: 23 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 191 mg, Sodium: 500 mg, Fiber: 3.5 g, Sugar: 0.5 g