Chinese Scrambled Eggs and Shrimp
This easy Cantonese stir-fried scrambled eggs and shrimp is made with fluffy scrambled eggs and ready from start to finish in 15 minutes!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 5 large eggs
- 1 stalk green onions (scallions)
- 1/8 tsp salt
- 11/2 tsp oil ((use neutral oils like avocado oil, do not use olive oil))
- 6 shrimp ((size: 21/25, if you are using smaller shrimp use 8 shrimp))
- 1/4 tsp salt
- 1/2 tsp sesame oil
- 1 pinch white pepper ((optional, do not use black pepper))
Instructions
- 1
Fully thaw the shrimp if you are using frozen shrimp and peel it.
- 2
(Optional) Devein the shrimp
- 3
Add the salt and sesame oil to the peeled shrimp and mix well. (Optional) If you are using white pepper, add that as well.
- 4
Set a pan or wok on to the stove and set it to medium heat. Add a bit of oil to it and wait for it to shimmer and get hot.
- 5
Once the pan is hot, add the shrimp in and cook it for about 30 seconds per side for a total of about 1 minute. You'll know the shrimp is cooked when you no longer see any grey and the shrimp has turned milky white and pink. It will also curl up into a 'C' shape.
- 6
Remove the shrimp from the frying pan and set it aside to cool
- 7
Wash and finely mince the green onions and discard the rooted tips.
- 8
Add the eggs into a bowl and add the oil and salt and beat it vigorously with chopsticks or a fork until the oil has fully blended in with the eggs.
- 9
Add the finely minced green onions and cooled shrimp into the egg mixture and mix them together. You can save a few green onions to the side to add at the very end as well.
- 10
Using a clean frying pan or wok, add it to the stove and set the heat to medium heat. Add a bit of oil to it to coat the bottom and wait for it to shimmer and get hot.
- 11
Once the pan is hot, add in the egg mixture and spread the shrimp apart so that it is not in a pile. Wait for the egg at the edge of the pan to bubble and start to cook. (this should take approximately 10-15 seconds)
- 12
Once the egg starts to cook at the edges of the pan, use a chopstick and push the edges up to form the folds of the scrambled eggs
- 13
Tilt the pan down so that the raw egg mixture runs downwards towards the exposed hot pan to cook.
- 14
Keep repeating the push, and tilt method until the eggs are all cooked. You should only have cooked the eggs for about 1 minute in total.If the tops of the eggs are too raw for you, use a spatula and flip everything onto the hot pan.
- 15
Serve with rice and a side of oyster sauce (optional) and enjoy!