I am a lifelong fan of Chinese cuisine, and I am fortunate to have married a man who shares my appreciation for all forms and Asian cooking. While we usually try to sample different Asian dishes any time we can, one dish has continued to remain a favorite of mine for as long as I can remember — fried rice (and not the vegetarian version). I simply cannot get enough of fried rice, but I now usually have to pass on it when dining out because it is just so fattening.
So I was extremely pleased to come across this lighter Chinese-inspired version cooked up by one of our favorite food bloggers — Gina at SkinnyTaste.com. Jeff and I have made it for dinner many times — usually accompanied by our sunomono salad to get in a full serving of vegetables. And I never feel cheated out of good fried rice. Gina’s version fully satisfies my cravings while playing nice with my weight. It’s a great way to use up leftover rice, and it’s quick enough to throw together for dinner after a busy day at work.
- 3 cups brown rice cooked
- 1 lb large shrimp, peeled and deveined (peeled weight is .75 lb)
- 2 egg whites, scrambled
- 1 whole egg, scrambled
- ½ onion, chopped
- 2 cloves garlic, diced
- 5 scallions, chopped, whites and greens separated
- oil spray
- 1 tbsp sesame oil with cayenne pepper
- 1 tsp crushed red pepper flakes (or more to taste)–also can substitute several chopped dried red chilis
- 4 tsp soy sauce (or more to taste)
- 1 tsp Asian fish sauce
- salt and fresh pepper
- In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
- Scramble eggs with a drop of water and season with salt and pepper.
- In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
- Let the wok get really hot. Add 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. Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes. Add greens of the scallions and serve.