Easy Spicy Shrimp and Pepper Rice Bowl with Eggs
A quick and spicy meal featuring shrimp, peppers, rice, and eggs that can be made in about 20 minutes.
Ingredients
Main Ingredients
- 2 cups cooked white rice Day-old rice or warm fresh rice is preferred
- 1 pound large shrimp, peeled and deveined Pat dry for a better sear
- 1 medium onion, thinly sliced
- 3 large eggs, hard-boiled and halved Keep separate during reheating to prevent rubbery texture
Seasonings
- 2 tablespoons cooking oil For sautéing
- 2 teaspoons minced garlic
- 1 teaspoon chili powder Adjust to taste for spice level
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika, optional
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon salt, or to taste
Instructions
Cooking
- Heat oil in a large skillet over medium heat. Add onion and peppers and cook for 4 minutes.
- Stir in garlic, chili powder, black pepper, smoked paprika, soy sauce, and tomato paste. Cook for 30 seconds.
- Add shrimp and cook 3–4 minutes until pink and opaque.
- Add cooked rice and toss until well combined and heated through.
- Serve in bowls topped with halved eggs.
Notes
Serve hot in bowls with optional lime wedges, chopped cilantro, or a drizzle of hot sauce. Store leftovers in an airtight container in the fridge for up to 2 days.