Description
A flavorful and quick Chinese stir-fry combining tender shrimp and soft scrambled eggs, enhanced with aromatic garlic, ginger, and green onions. Perfect for a nutritious weeknight dinner served over rice.
Ingredients
Scale
Shrimp
- 8 ounces medium shrimp, peeled and deveined
- 1/2 teaspoon salt, divided
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon grated ginger (optional)
- 2 green onions, chopped
Egg Mixture
- 6 large eggs
- 2 tablespoons milk or water
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt, divided
Cooking Oils and Seasonings
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine (optional)
Instructions
- Prepare Egg Mixture: Crack the eggs into a bowl and whisk with the milk or water, half of the salt, and the white pepper until smooth and slightly frothy.
- Season Shrimp: In a separate bowl, pat the shrimp dry and toss them with the remaining salt and soy sauce.
- Heat Oil and Aromatics: Heat the vegetable oil in a nonstick skillet over medium heat. Add the minced garlic and grated ginger, cooking for 20 to 30 seconds until fragrant.
- Cook Shrimp: Add the shrimp to the skillet and stir-fry for 2 to 3 minutes until they turn pink and opaque.
- Add Green Onions: Stir in the chopped green onions and cook for another 30 seconds to release their flavor.
- Cook Eggs: Lower the heat to medium-low and pour the egg mixture into the pan. Let it sit briefly, then gently push the eggs from the edges toward the center, allowing uncooked egg to flow outward. Continue until eggs are just set but still slightly soft.
- Finish and Serve: Drizzle with sesame oil, remove from heat, and serve warm over rice.
Notes
- Keep heat low during egg cooking for a soft, silky texture typical in Chinese egg dishes.
- Add peas, diced carrots, or spinach for extra vegetables.
- Large shrimp can be cut into smaller pieces for quicker cooking and easier eating.
