Shrimp and Egg Stir Fry
Shrimp and egg stir fry is a quick and delicious dish that takes less than 10 minutes to make. Many Chinese (Cantonese) families make this dish when they want something healthy and delicious.
Servings: 2 people
Calories: 157kcal
Ingredients
- 3-4 eggs
- ½ teaspoon salt
- ½ teaspoon chicken bouillon
- ½ teaspoon sugar
- 1 green onion sliced
- ½ tablespoon neutral oil (avocado oil)
- 6-7 shrimp peeled and de-veined
Instructions
- In a bowl, add 3-4 eggs. Then, add ½ teaspoon salt, ½ teaspoon chicken bouillon, and ½ teaspoon sugar. Whisk eggs until there are no egg whites showing.
- Slice green onions. Add the green onions and shrimp in the egg mixture.
- Heat pan to low-medium heat. Add ½ tablespoon oil on the pan. Add shrimp to the pan and cook for 1 minute on each side (until the shrimp is pink).
- Add remaining egg mixture to the pan and gently mix together and break apart the eggs. This step should take no longer than 30 seconds. Turn off the heat and serve the eggs immediately.
Video
@cookwithdana shrimp & eggs gives me the tummy fuzzies 🥰 #chinesefood #asianrecipes #easyrecipe
♬ original sound - James Wong - James Wong
Notes
Expert Tips
- Cook scrambled eggs on low medium heat for extra soft texture. Cook them no more than 30 seconds to 1 minute.
- Add chinese chives to the eggs for extra fragrant flavor!
- Cook shrimp less than 1 minute on each side to ensure the shrimp is tender.
Nutrition
Calories: 157kcal | Carbohydrates: 2g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 294mg | Sodium: 717mg | Potassium: 187mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg