|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Shrimp may not be your go-to scrambled egg mix-in, but once you try it you'll will wonder why you never did before. Chinese seasonings enhance this basic recipe for scrambled eggs, and if you wish, marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.
- 4 ounces shrimp (peeled and deveined)
- 4 large eggs
- 1/4 cup chicken broth or stock
- 1/8 teaspoon salt (to taste)
- Black pepper (to taste)
- 1/2 teaspoon Chinese rice wine
- 1 teaspoon oyster sauce
- 1 green onion (thinly sliced on the diagonal)
- 2 tablespoons oil (divided)
Gather the ingredients.
Wash the shrimp and pat dry.
In a medium bowl, lightly beat the eggs.
Stir the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion into the beaten eggs.
Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp.
Stir-fry the shrimp briefly, until they turn pink. Remove and drain.
Add the remaining 1 tablespoon oil and turn the heat on high. When the oil is hot, add the egg mixture.
Scramble gently for about 1 minute, then add the shrimp.
Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.
Serve and enjoy.
- Cut the shrimp if they are too large for the scramble.
- Use up to 1/8 teaspoon of salt, adjusting to taste depending on the saltiness of the chicken broth or stock.
- Use dry sherry instead of rice wine.