Spicy Shrimp Fried Rice

Warning: If you do not like spicy food walk, no better yet RUN, from this post. This stuff was packing heat. I love spicy food and can really handle some kick but wow- this is hot. Not bad hot. Not why did I do this hot. Just hot.

I have been meaning to make this recipe for quite some time now. We love shrimp and I enjoy cooking with shrimp because it is the only seafood I really enjoy enough to make at home. John on the other hand will eat just about anything that lives and breathes in the ocean. When I think of shrimp dishes I often think of pasta so this was a little different from our normal shrimp dinners.

I will say it was quite tasty. Once you get over the initial "WOW!" you are sure to enjoy this. Be sure to pour yourself a tall glass of water and then dig in!

Source: Adapted from Gina's Weight Watcher Recipes

3 cups rice, cooked
1 lb large shrimp, peeled and deveined
1 whole egg, scrambled
1/2 onion, chopped
2 gloves garlic, diced
5 scallions, chopped, whites and greens separated
oil spray
1/2 tablespoon chili garlic sauce
1 teaspoon crushed red pepper flakes
3 tsp soy sauce
1 tsp asian fish sauce (Oyster 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 oil spray and saute onions, scallion whites red pepper flakes, and garlic 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.

** 7 points per 1.5 cups