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Scrambled eggs and shrimp

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. 

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

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

Instructions

    Cup of Yum
  1. Crack 2 large eggs (4 oz) into a container.
  2. Beat the eggs well.
  3. 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.
  4. Pour 1 cup of water in a pan and turn on medium small fire.
  5. Add ¼ cup of frozen vegetables into the pan.
  6. Next, put ½ cup of raw medium sized no shell shrimp (14 pieces, 3.7 oz) into the pan. Stir them a little bit.
  7. 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. 
  8. Pour the cornstarch mixture from step 3 (stir it well before pouring) into the pan. Keep stirring it until the sauce is thickened.
  9. 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.
  10. Slowly and gently stir it. Don’t over cook, once the egg is formed and cooked then turn off the fire.
  11. Put 2 cups of cooked rice on the plate.
  12. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.