Veggie-Packed Spicy Shrimp Fried Rice

 INGREDIENTS

• 4 cups leftover brown rice cooked (or buy the frozen, microwavable kind like I did)
• 2 lbs small shrimp, peeled and deveined, tail off
• 1 tsp each of chili powder, paprika and garlic powder
• 1/4 tsp cayenne pepper, or more to taste
• 1/2 tsp kosher salt
• fresh black pepper, to taste
• 4 large eggs
• 4 slices thick cut bacon
• 1 medium onion, chopped
• 1 bunch scallions, chopped, whites and greens separated
• 4 cloves garlic, diced
• 2 tbsp grated or minced ginger
• 1/3 bag of frozen peas and carrots
• 1 cup riced cauliflower and broccoli
• 8 oz sliced mushrooms
• 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)

DIRECTIONS

1. Preheat oven to 400 degrees, cover a cookie sheet with foil and spray with nonstick cooking spray.
2. Combine shrimp, chili powder, paprika, garlic powder, cayenne, salt and pepper and spread into a single layer on cookie sheet.
3. Bake for 6 minutes.
4. Meanwhile, scramble eggs.
5. Chop raw bacon into small pieces and add to a wok or large skillet. Sautee until crispy and remove the bacon onto a plate lined with paper towels.
6. To the bacon grease in the wok, add onion, scallion whites, mushrooms, garlic and ginger. Sautee until onions are soft.
7. Add frozen carrots, peas and riced cauliflower and broccoli and sautee until heated through.
8. Add reserved shrimp, eggs and bacon
9. Add sesame oil, red pepper flakes, soy sauce and fish sauce.
10. Serve.