This classic Chinese Stir-Fried Shrimps and Eggs dish just needs 6 ingredients. It’s incredibly easy and great for busy weeknights. YES, eggs can be for dinner too!
When I was chatting with my mom on the phone a few weeks ago, my mom said “Oh, maybe you can make stir-fried shrimps and eggs for your blog!” YES, I should! It’s a classic stir-fry dish that you can find in most Chinese restaurants in Hong Kong. But it’s super easy and delicious.
With the constant heat waves all over the US, spending too much time in front of the stove is the last thing I want. That’s why this shrimp dish is perfect. It takes less than 10 mins on the stove. Seriously, why don’t I make this all the time?
When Bryan tried this dish for the first time, he found having eggs with rice for dinner to be a bit weird. In fact, egg dishes are very common in Chinese meals, like steamed eggs, stir-fried tomatoes and eggs. Eggs has lots of proteins and they’re filling. Also, they’re so delicious with rice. They sure make a great dinner dish.
Here are a couple tips for this recipe. First, marinate the shrimps. Just a little bit of salt and white pepper. It doesn’t take long, about 10 minutes. So the shrimps also taste good in the stir-fry. Next, the eggs. Because there’re very few ingredients in this dish. Every little thing makes a difference. So I like to use really good eggs in this recipe, like golden fertile eggs from Japanese supermarkets or Vital Farms eggs. Good eggs have a richer flavor. When you’re cooking the eggs, make sure not to over cook them. A little runny is what makes the eggs creamy and smooth.
That’s it. Really easy with very little ingredients. I hope you like this! Stay cool and enjoy your summer!
Stir-Fried Shrimps and Eggs
- 5 ounces medium shrimps (peeled and deveined)
- Dash of ground white pepper
- 2 green onions
- 5 large eggs
- Vegetable oil
- Wash and rinse the shrimps. Pat dried with paper towels.
- In a medium bowl, combine shrimps, 1/8 teaspoon salt and a pinch of white pepper. Set aside and marinate for 10 minutes at room temperature.
- For the green onion, remove and discard the white part. Finely chopped the green part. Transfer to a small bowl.
- In a medium bowl, add eggs and beat until it’s smooth and a little foamy. Add ½ teaspoon salt and half of the green onions. Beat to combine.
- In a large nonstick skillet over medium-high heat, warm 3 tablespoons oil. Add shrimps and stir until they’re cooked through, pink and curled up. Transfer the cooked shrimps into the beaten eggs. Keep the oil in the skillet.
- Add eggs and shrimps to the skillet. Turn off heat. When the eggs start to set in the bottom, gently push the eggs from the side to the center of the skillet and let the runny eggs to fill the pan again. Continue doing this until the eggs can no longer fill the pan. Gently fold the eggs and shrimps for a couple more times. It’s done when about most of the eggs is cooked, but a little bit looks a little moist and undercooked. If needed, turn the heat back up to medium-low. Transfer to a serving plate.
- Sprinkle with the rest of green onion. Serve immediately with steamed rice.
- For an even quicker version, buy shrimps that are already peeled and deveined.
- White pepper is often used in Chinese cooking. It tastes milder and more earthy than black pepper. You can find it in most Asian supermarket or online.
- This is very a simple dish, so every little ingredient matter. If you can find good eggs, use those. It will give the dish more flavors. I like golden fertile eggs from Japanese supermarkets and Vital Farms eggs.