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)
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~ CALIFORNIAN SPAGHETTI SALAD ~
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.
