Shrimp and Egg Over Rice
Tender, fresh, light, silky smooth and delicious shrimp and egg rice bowl
Ingredients
white rice
300 g
shrimp (cleaned, deveined)
200 g
egg (beaten)
1
scallion (washed, chopped)
2
cooking oil
20 g
salt
1/4 tsp
MSG
1/4 tsp
starch (for thickening)
to taste
Instructions
1
Prep Ingredients
Clean the shrimp and remove the digestive tract; beat the egg into egg liquid; wash the scallions and chop them into small pieces.
2
Cook Shrimp and Thicken Sauce
Heat the oil in a pan, add the shrimp, salt, and MSG, cook until the liquid boils, then slowly pour in water starch to thicken the sauce.
3
Add Egg and Serve
Then add the beaten egg liquid to the pan, stir slightly, pour over the white rice, sprinkle with a small amount of chopped scallion and serve.
