Scrambled eggs and shrimp

scrambled eggs with shrimp pour over the rice on the plate

Scrambled egg and shrimp is a classic and popular Cantonese style dish among Kong Hong cafes and Chinese restaurants. In Cantonese is called 滑蛋蝦仁飯 means smooth scrambled egg and shrimp with rice.

Course Main Course

Cuisine Asian, Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 314kcal

Author Tracy O.

Equipment

1 Pan

Ingredients

2 Large Eggs (4 oz)
1 cup Water
¼ cup Frozen mix vegetables
14 pieces Frozen raw shrimp (½ cup or 3.7 oz, no shell medium sized shrimp)
¼ teaspoon Salt
¼ teaspoon White pepper (Add ⅛ teaspoon at a time or according to your taste)
½ teaspoon Sesame oil
¼ teaspoon Garlic powder

Thicken Sauce:

3 teaspoons Cornstarch
4 teaspoons Water

Cooked Rice:

2 cups Cooked rice

US Customary - Metric

Instructions

Crack 2 large eggs (4 oz) into a container.
Beat the eggs well.
In a small container, add 3 teaspoons of cornstarch and 4 teaspoons of water. Then, mix it well. Let it set aside and use it later.
Pour 1 cup of water in a pan and turn on medium small fire.
Add ¼ cup of frozen vegetables into the pan.
Next, put ½ cup of raw medium sized no shell shrimp (14 pieces, 3.7 oz) into the pan. Stir them a little bit.
After that, add ¼ teaspoon of salt, ¼ teaspoon of white pepper (You can add ⅛ teaspoon at a time or according to your spiciness.), ½ teaspoon of sesame oil, and ¼ teaspoon of garlic powder. Stir it a little bit and cook until it's boiling.
Pour the cornstarch mixture from step 3 (stir it well before pouring) into the pan. Keep stirring it until the sauce is thickened.
When the sauce is thicken, pour the beaten eggs from step 2 into the pan. Let the eggs cook and form a little bit before stirring it.
Slowly and gently stir it. Don’t over cook, once the egg is formed and cooked then turn off the fire.
Put 2 cups of cooked rice on the plate.
Lastly, pour the scrambled eggs and shrimp over the rice and ready to serve.

Video

Notes

Cooking tips for scrambled eggs and shrimp over rice (滑蛋蝦仁飯):

Pour water into a pan and add shrimp, frozen vegetables. Cook until the shrimps start changing color and boiling.
After that, add salt, garlic powder, white pepper and sesame oil.
Mix the cornstarch mixture well and pour into the water and stir it well until the sauce is thickened.
Then, add the beaten eggs. Don’t stir the eggs until it is cooked and the shape is formed a little bit. Then, slowly and gently stir it a little bit, pour them on the cooked rice and ready to serve.

Nutrition