Shrimp and Egg Stir Fry

Scrambled eggs and shrimp stir-fry is a quick and tasty homemade Chinese meal. Ready in just 15 minutes, perfect for beginners!

5 from 7 votes

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Course: Main Course

Cuisine: asian, Chinese

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose

Prep Time: 10

Cook Time: 8

Servings:

Calories: 284kcal

Author: Lei

Preparing: Marinade the shrimp with a pinch of salt and rice wine for 5 minutes. Whisk the eggs with a pinch of salt and 2 tablespoons of spring onions.
Cooking: Heat the oil in a non-stick pan over medium heat for one minute, add the shrimps and cook until they are sizzling and slightly browned. Pour in the egg mixture and let it cook without stirring for 10 seconds. Stir and mix well. Cook the eggs to your liking.
Finishing: Add the remaining spring onions as a garnish and serve.

Shrimp: Shrimp with shells provide a better flavour and texture, whereas frozen, shelled shrimp tend to lose their flavour during factory processing.

Eggs: For a moist and tender scrambled egg texture, whisk in two tablespoons of water while preparing the eggs.

Spring Onion: The green part of the spring onion cooks at a similar rate as the eggs. If you're including the white part, be sure to slice it thinly.