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Fish, East Asian

Shrimp and Scrambled Egg Stir-Fry with Rice

Shrimp and scrambled egg stir-fry with rice is a Cantonese dish for 4 people, ready in 20 minutes, very easy to make, for about €4.30 per person. The key is pulling the eggs off the heat while still a bit runny, so they stay soft once mixed with the shrimp.

Ten minutes in the pan and silky eggs wrapped around the shrimp, this Cantonese dish is a little weeknight miracle.

Shrimp and Scrambled Egg Stir-Fry with Rice
Total time
20 min
Difficulty
Very easy
Cost per person
€4.30
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This dish pairs lightly pink shrimp with soft scrambled eggs, held together by a touch of soy sauce and rice wine. The cornstarch coating keeps the shrimp juicy, and the eggs, cooked gently in big folds, bring a silky texture that coats every bite of rice.

It's the kind of recipe you pull out on a weeknight when time is short but you still want a good meal. Kids like the plain rice and the mild eggs, the shrimp are easy to pick out, and everyone at the table tends to go back for seconds.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 500 g

Dairy

  • Eggs 6

Fruits and vegetables

  • Scallions 4
  • Garlic 2 cloves

Pantry

  • Rice wine or sherryoften in the pantry 3 cl
  • Soy sauceoften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Eggs, Soy, Gluten

The step by step recipe

  1. Cook the rice in a pot of salted water, then drain it. 11 min

    Set aside a small bowl of plain rice for the kids, it's already perfect on its own.

  2. Toss the shrimp with the cornstarch, rice wine, a pinch of salt and pepper.

    The cornstarch coats the shrimp so they stay juicy during cooking.

  3. Beat the eggs with a little salt and the green part of the sliced scallions.

    Add a teaspoon of cornstarch diluted in water, the eggs will turn out even softer.

  4. Heat half the oil, stir fry the shrimp with the garlic for two minutes, then set aside. 2 min

    They should barely turn pink, they'll finish cooking with the eggs.

  5. Pour in the rest of the oil, add the eggs and stir gently until half set, then return the shrimp and add the soy sauce. 3 min

    Stir gently in big folds, like you would for soft scrambled eggs.

  6. Serve right away over the rice.

    A drizzle of sesame oil on top, and it's a proper Sunday dinner.

Our tips to get it right

  • Drain the peeled shrimp well before tossing them with the cornstarch, extra water keeps the coating from sticking properly.
  • Prep all your ingredients before turning on the heat, the cooking goes fast and you won't have time to mince garlic once the pan is hot.
  • Use a wide skillet or a wok so the eggs cook in a thin layer and stay soft instead of clumping into a thick mass.

The variations

  • Swap the shrimp for diced chicken or firm tofu for a different take, the cooking time stays about the same.
  • For a vegetarian version, skip the shrimp, double the eggs, and add some sliced mushrooms sautéed with the garlic.
  • For kids in a hurry, serve just the scrambled eggs over rice, skip the garlic and soy sauce, and keep the shrimp on the side for the adults.

What to serve it with

  • A bowl of clear ginger broth
  • Steamed vegetables, broccoli or bok choy
  • Hot green tea

Storage

Keeps for 2 days in the fridge in a sealed container. Reheat gently in a pan over low heat so the eggs don't turn rubbery. This dish doesn't freeze well, scrambled eggs turn grainy once thawed.

Questions about this dish

Can you use frozen shrimp?

Yes, thaw the shrimp completely and pat them dry with paper towels before tossing them with the cornstarch. Otherwise the extra water keeps them from searing properly in the pan.

Can you replace the rice wine with something else?

Dry sherry works great, it's actually the alternative suggested in the recipe. If you don't have either, rice vinegar diluted in water gives a similar tangy touch.

Can you make this dish ahead of time?

The rice can be cooked ahead and reheated, but the shrimp and eggs should be cooked right before serving. Scrambled eggs lose their soft texture if they sit too long.

How do you know when the shrimp are done?

They should turn pink and slightly opaque, nothing more. Since they finish cooking with the eggs, it's better to pull them off the heat a bit early, still translucent in the center.

How long does it take to make a shrimp and scrambled egg stir-fry with rice?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a shrimp and scrambled egg stir-fry with rice?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp and scrambled egg stir-fry with rice cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, soy, gluten. Always check the labels of the products you buy.

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