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Shrimp and Scrambled Eggs

Shrimp and Scrambled Eggs

Scrambled eggs go Asian with these Chinese-seasoned scrambled eggs. If desired, you can marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.


  • 4 ounces shrimp, peeled and deveined
  • 4 large eggs
  • 1/4 cup chicken broth or stock
  • 1/8 teaspoon salt
  • Pepper to taste
  • 1/2 teaspoon Chinese rice wine or dry sherry
  • 1 teaspoon oyster sauce
  • 1 green onion, thinly sliced on the diagonal
  • 2 tablespoons oil, divided


  1. Wash the shrimp and pat dry; set aside.
  2. In a mixing bowl, lightly beat eggs, then stir in the chicken broth, salt, pepper, rice wine, oyster sauce and green onion.
  3. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.
  4. Add 1 tablespoon oil and turn the heat to high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.

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