Healthy Shrimp Fried Rice

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.

Gina's Healthy Shrimp Fried Rice

 

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Weight Watchers Info: 8 PointsPlus per serving

Author: SkinnyTaste.com

Recipe type: Main Course

Cuisine: Asian

Serves: 4 (1-1/2 cups per serving)

Ingredients

• 3 cups brown rice cooked
• 1 lb large shrimp, peeled and deveined (peeled weight is .75 lb)
• ⅛ tsp cayenne pepper
• ¼ tsp chili powder
• ¼ tsp paprika
• ¼ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder.
• 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
• 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 to taste

Instructions

1. In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.
2. Scramble eggs with a drop of water and season with salt and pepper.
3. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.
4. 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.

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