Savory Shrimp
Scrambled Egg Rice Bowl

A comforting Chinese-style rice bowl featuring succulent shrimp and silky scrambled eggs in a rich umami sauce. Perfect for a quick, high-protein weekday meal.

Ingredients

• 300 g large shrimp, peeled and deveined
• 2 large eggs, beaten
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tbsp cooking wine
• 1 tbsp cornstarch
• 1 tbsp light soy sauce
• 0.5 tbsp vinegar
• 1 tbsp steamed fish soy sauce
• 0.5 tsp dark soy sauce
• 1 tsp sugar
• 0.5 tsp chicken essence
• 1 tsp chili powder
• 1 tsp extra cornstarch for slurry
• 1 tbsp water
• 30 g green peas
• 20 g shredded carrots
• 2 tbsp vegetable oil
• 1 stalk green onions, chopped
• 2 bowls cooked jasmine rice

Instructions

1. 1Dry the shrimp

   

   Thoroughly pat the raw shrimp dry with a paper towel. Removing excess moisture is crucial to ensure the marinade adheres properly and to prevent the shrimp from releasing too much liquid during the cooking process.

   Tip: If the shrimp are damp, the seasoning and cornstarch will slide off rather than coating the surface.
2. 2Coat with cornstarch

   

   After seasoning the shrimp with salt, white pepper, and a splash of cooking wine, add a spoonful of cornstarch. Mix everything by hand until each shrimp is evenly coated, which helps maintain a firm and bouncy texture.

   Tip: The cornstarch creates a thin protective layer that keeps the shrimp succulent while frying.
3. 3Prepare the stir-fry sauce

   

   In a glass measuring cup, combine light soy sauce, vinegar, steamed fish soy sauce, dark soy sauce, sugar, chicken essence, and chili powder. Add a small amount of starch and water at a 1:1 ratio to create a slurry that will thicken the sauce later.

   Tip: If you prefer a milder dish, feel free to skip the chili powder.
4. 4Pan-fry the shrimp

   

   Heat a pan with oil over medium heat and add the shrimp. Stir-fry them until they lose their translucency and turn a bright, opaque pink on both sides.

   Tip: Avoid overcooking at this stage, as the shrimp will return to the heat when the eggs are added.
5. 5Add carrots and peas

   

   Once the shrimp are pan-fried and turned pink, add the shredded carrots and green peas to the pan. Stir-fry for approximately 30 seconds, allowing the vegetables to soften slightly and absorb the savory flavors from the shrimp and oil before moving to the next stage.

   Tip: Keeping the carrots thinly shredded ensures they cook quickly and evenly alongside the peas without overcooking the shrimp.
6. 6Add the beaten eggs

   

   Push the cooked shrimp, peas, and carrots to one side of the pan. Increase the heat and pour in the beaten egg mixture. Allow the eggs to sit briefly until they begin to set before stirring everything together.

   Tip: Wait until the eggs are slightly set before stirring to ensure larger, fluffier egg curds.
7. 7Pour in the savory sauce

   

   While the scrambled eggs are still tender and slightly runny, pour the prepared savory sauce evenly over the shrimp, eggs, and vegetables in the pan.

   Tip: Adding the sauce while the eggs are still slightly undercooked allows them to absorb the rich flavors without becoming rubbery.
8. 8Garnish with green onions

   

   Simmer the mixture briefly until the sauce thickens to coat the shrimp and eggs. Garnish with chopped green onions and serve immediately over a steaming bowl of jasmine rice.

   Tip: Turn off the heat immediately after adding the green onions to maintain their bright green color and crisp texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions