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Smooth and delicious runny egg with shrimp over rice is a classic Cantonese dish among Hong Kong's cafes or restaurants such as chicken chop, cream corn chicken rice, clay pot rice and white cut chicken. Besides,I like to make this Chinese scramble egg & shrimp dish that is served with rice for lunch or dinner because it’s quick, simple and tasty. Enjoy this scrambled eggs and shrimp recipe! And, learn how to make shrimp and eggs over rice with detailed step by step photo instructions and a video below the recipe card.
Love authentic Chinese food? Check out these beef with bitter melon, ma yi shang shu, pork patty, steamed pork ribs, mushroom chicken, , hairy gourd vermicelli and recipes.
What is scrambled eggs and shrimp?
Scrambled egg and shrimp is a classic and popular Cantonese style dish among Kong Hong cafes and Chinese restaurants like chicken chop, cream corn chicken rice, clay pot rice and white cut chicken. This Chinese scrambled eggs and shrimp is a little different from regular scrambled eggs and shrimp. The style is like runny eggs with shrimp over rice. And, in Cantonese, it is called wat dan ha yan fan(滑蛋蝦仁飯) means smooth scrambled eggs and shrimp rice. It's best to serve with rice and lots of cafes serve it for lunch. Also, it's a very quick and easy dish for lunch or dinner. Not only is the egg smooth, but the combination with the sauce and rice is amazingly delicious!
What are the ingredients for scrambled eggs and shrimp?
In this Chinese scrambled eggs and shrimp recipe, the ingredients are shrimp, eggs, frozen mixed vegetables, water, cornstarch, garlic powder, white pepper, salt and sesame oil. And, this Chinese scrambled eggs and shrimp recipe is often served over the cooked rice Also, this is around 2 servings. If you need to feed more people, you can double the recipe.
Cooking tips for scrambled eggsand shrimp over rice(滑蛋蝦仁飯):
- Pour water into a pan and add shrimp, frozen vegetables. Cook until the shrimps start changing color and boiling.
- After that, add salt, garlic powder, white pepper and sesame oil.
- Mix the cornstarch mixture well and pour into the water and stir it well until the sauce is thickened.
- Then, add the beaten eggs. Don’t stir the eggs until it is cooked and the shape is formed a little bit. Then, slowly and gently stir it a little bit, pour them on the cooked rice and ready to serve.
FAQs:
How do you know when shrimp is cooked?
It changes color from gray to orange pink.
How to remove shrimp's smell?
I like to use garlic powder, white pepper and some sesame oil to remove the smell.
Instructions for how to make scrambled eggs and shrimp (滑蛋蝦仁):
1. Crack 2 large eggs (4 oz) into a container.
2. Beat the eggs well.
3.In a small container, add 3 teaspoons of cornstarch and 4 teaspoons of water. Then, mix it well. Let it set aside and use it later.
4. Pour 1 cup of water in a pan and turn on medium small fire.
5. Add ¼ cup of frozen vegetables into the pan.
6. Next, put ½ cup of raw medium sized no shell shrimp (14 pieces, 3.7 oz) into the pan. Stir them a little bit.
7. After that, add ¼ teaspoon of salt, ¼ teaspoon of white pepper (You can add ⅛ teaspoon at a time or according to your spiciness.), ½ teaspoon of sesame oil, and ¼ teaspoon of garlic powder. Stir it a little bit and cook until it's boiling.
8. Pour the cornstarch mixture from step 3 (stir it well before pouring) into the pan. Keep stirring it until the sauce is thickened.
9. When the sauce is thicken, pour the beaten eggs from step 2 into the pan. Let the eggs cook and form a little bit before stirring it.
10. Slowly and gently stir it. Don’t over cook, once the egg is formed and cooked then turn off the fire.
11. Put 2 cups of cooked rice on the plate.
12. Lastly, pour the scrambled eggs and shrimp over the rice and ready to serve.
Enjoy this yummy Chinese runny egg with shrimp over rice recipe for your meal! Also, check out these ham fried rice, sesame oil chicken rice, lobster yee mein, massaman curry, mapo tofu, and soy sauce chicken recipes.
You May Also Like These Recipes:
- GARLIC CHILI SHRIMP
- LOCO MOCO (HAWAIIAN CUISINE)
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Scrambled eggs and shrimp
Scrambled egg and shrimp is a classic and popular Cantonese style dish among Kong Hong cafes and Chinese restaurants. In Cantonese is called 滑蛋蝦仁飯 means smoothscrambled egg and shrimp with rice.
5 from 12 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian, Chinese
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 314kcal
Author: Tracy O.
Equipment
1 Pan
Video
Ingredients
- 2 Large Eggs (4 oz)
- 1 cup Water
- ¼ cup Frozen mix vegetables
- 14 pieces Frozen raw shrimp (½ cup or 3.7 oz, no shell medium sized shrimp)
- ¼ teaspoon Salt
- ¼ teaspoon White pepper (Add ⅛ teaspoon at a time or according to your taste)
- ½ teaspoon Sesame oil
- ¼ teaspoon Garlic powder
Thicken Sauce:
- 3 teaspoons Cornstarch
- 4 teaspoons Water
Cooked Rice:
- 2 cups Cooked rice
US Customary - Metric
Instructions
Crack 2 large eggs (4 oz) into a container.
Beat the eggs well.
In a small container, add 3 teaspoons of cornstarch and 4 teaspoons of water.Then, mix it well. Let it set aside and use it later.
Pour 1 cup of water in a pan and turn on medium small fire.
Add ¼ cup of frozen vegetables into the pan.
Next, put ½ cup of raw medium sized no shell shrimp (14 pieces, 3.7 oz) into the pan. Stir them a little bit.
After that,add ¼ teaspoon of salt, ¼ teaspoon of white pepper (You can add ⅛ teaspoon at a time or according to your spiciness.), ½ teaspoon of sesame oil, and ¼ teaspoon of garlic powder. Stir it a little bit and cook until it's boiling.
Pour the cornstarch mixture from step 3 (stir it well before pouring) into the pan. Keep stirring it until the sauce is thickened.
When the sauce is thicken, pour the beaten eggs from step 2 into the pan. Let the eggs cook and form a little bit before stirring it.
Slowly and gently stir it. Don’t over cook, once the egg is formed and cooked then turn off the fire.
Put 2 cups of cooked rice on the plate.
Lastly, pour the scrambled eggs and shrimp over the rice and ready to serve.
Notes
Cooking tips for scrambled eggs and shrimp over rice (滑蛋蝦仁飯):
- Pour water into a pan and add shrimp, frozen vegetables. Cook until the shrimps start changing color and boiling.
- After that, add salt, garlic powder, white pepper and sesame oil.
- Mix the cornstarch mixture well and pour into the water and stir it well until the sauce is thickened.
- Then, add the beaten eggs. Don’t stir the eggs until it is cooked and the shape is formed a little bit. Then, slowly and gently stir it a little bit, pour them on the cooked rice and ready to serve.
Nutrition
Calories: 314kcal | Carbohydrates: 51g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 381mg | Potassium: 177mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1425IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
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