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In a bowl, season shrimp with cayenne pepper, stew powder, paprika, salt, pepper and garlic powder. In a hot wok, over medium high intensity, splash a little oil and cook the eggs, when cooked, eliminate from container and put away, 1 to 2 minutes. Increment the intensity to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper chips for around 1-2 minutes.
Add shrimp and saute until as of now not clear, 2 to 3 minutes. Add rice and pass on in the skillet to let the base brown, 2 to 3 minutes, mix and add the egg, soy sauce and fish sauce, blending great for around 2 minutes. Add greens of the scallions and serve.
We included extra barbecued goliath shrimp top.