This dish is one of my childhood favorites, and now it's also one of my toddler's favorite dish. The warm rice topped with shrimps and flavorful and silky eggs are just so yummy and satisfying! It's a very common Chinese dish, and everyone has their own way of making it. It can either be a main dish or a side dish. It's very easy and quick to make, perfect for a quick lunch or a busy weeknight dinner.
Infuse the scallion aroma in the egg
The eggs almost work as the sauce in this dish. Egg itself doesn't have much flavor, so this recipe (apart from other seasoning) also relies on infusing some aroma from the scallion into the eggs. The best way to bring out the aroma of scallions is stir-frying it in oil in medium low heat until the aromatics of the scallions permeate the oil. After we developing the scallion oil, we cook the egg in it so that the eggs can absorb the essence of the scallion.
Don't overcook the eggs
For this dish, we would like the eggs to be just cooked and still soft and silky. Remember that the eggs will continue to cook with the remaining heat after you remove it from the pan. A good rule of thumb is that if it's done in the pan, it'll be overdone on your plate.
This dish usually takes no more than 15 minutes from preparing the ingredients to getting it on the table: faster than getting takeout or ordering delivery. Next time when you go grocery shopping, don't forget to grab a bag of frozen shrimp and give this dish a try!
Easy Scallion Shrimp & Egg Rice Bowl
Ingredients
- 1 cup frozen shrimp, thawed, more if desire
- 1 scallion, thinly sliced
- 3 eggs
- 1 teaspoon soy sauce
- 2 tsps mirin
- 2 tbsps water/chicken broth/dashi stock
- salt
- 2 tbsps vegetable oil
- white pepper powder, optional
- toasted sesame oil, optional
- 1-2 servings of warm rice
Instructions
- Pat the shrimp dry with some paper towel and set it aside.
- Whisk eggs, soy sauce, mirin, water (or broth of your choice) and a pinch of salt together before setting aside.
- Heat 1 tablespoon of oil in a nonstick pan on medium low heat. Save a small handful of the green part of the scallion and put the rest in the pan while the oil is still cold.
- Stir occasionally and cook until it's aromatic and the scallions just start to brown, about 1-2 minutes.
- Pour in the egg mixture, stirring constantly until it's half set, remove it from the pan into a bowl.
- In the same pan, add 1 tablespoon of oil and cook the shrimp until it's cooked through.
- Turn off the heat, pour the egg mixture back in the pan to incorporate the shrimp and the eggs. Use the remaining heat to cook the eggs until it's almost set.
- Plate the dish and sprinkle the remaining scallions and season with more salt to taste. Optionally, top with a bit of white pepper and sesame oil.
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