Season the shrimp with the paprika, chili powder, salt, and pepper.

In a small bowl, whisk the eggs and egg whites. Season with salt and pepper.

Heat a wok over medium-high heat. Spray with cooking spray.

Scramble the eggs in the wok. Be careful not to over-cook the eggs.

Remove the eggs from the wok and set aside on a plate.

Add the sesame oil to the wok. Then add the garlic, red onions, green onions, and red pepper flakes.

Cook briefly until fragrant.

Add the shrimp and cook for 3-4 minutes until the shrimp is pink on both sides.

Add the rice, eggs, bean sprouts, fish sauce, and soy sauce to the wok. Blend well.

Serve.