Scrambled eggs and shrimp

Name: Scrambled eggs and shrimp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving
Ingredients: 2 Large eggs; 1 cup water; ¼ cup frozen mix vegetables; 14 pieces frozen raw shrimp; ¼ teaspoon salt; ¼ teaspoon white pepper; ½ teaspoon sesame oil; ¼ teaspoon garlic powder; 3 teaspoons cornstarch; 4 teaspoons water; 2 cups cooked rice

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5.0

36 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2
Calories
314 kcal
Course
Main Course
Cuisine
Asian, Chinese

Scrambled eggs and shrimp

Leo Ortega

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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.

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Ingredients

Servings

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

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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.

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 Information

Show Details

Calories 314kcal (16%) Carbohydrates 51g (17%) Protein 11g (22%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 186mg (62%) Sodium 381mg (16%) Potassium 177mg (5%) Fiber 2g (8%) Sugar 0.3g (1%) Vitamin A 1425IU (29%) Vitamin C 2mg (2%) Calcium 55mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 314 kcal

% Daily Value*

Calories	314kcal	16%
Carbohydrates	51g	17%
Protein	11g	22%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Trans Fat	0.02g	1%
Cholesterol	186mg	62%
Sodium	381mg	16%
Potassium	177mg	4%
Fiber	2g	8%
Sugar	0.3g	1%
Vitamin A	1425IU	29%
Vitamin C	2mg	2%
Calcium	55mg	6%
Iron	1mg	6%