Clearly I need to take a class in food photography
WW Points Plus: 8 per serving (1/4 of the recipe)
- 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
- 1/2 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)
- 4 tsp soy sauce (or more to taste)
- 1 tsp Asian fish sauce - I didn't have this, so I just omitted it. Bet it would be even better with.
- salt and fresh pepper
In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder. (<-- Huh? Those aren't in the list. I'd say use 1/2 tsp of each.)
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.
Can I just say that I love having green onions growing in my yard? Have I said this already? lovelovelove.
Oh! Almost forgot... The secret ingredient for cooling down superspicy food after it's already cooked: