Shrimp and Egg Rice Bowl

Name: Shrimp and Egg Rice Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 300 g white rice; 200 g shrimp, washed and deveined; 1 egg, beaten; 2 scallions, washed and finely chopped; 20 g cooking oil; 1/4 tsp salt; 1/4 tsp MSG; cornstarch, for thickening, to taste

Tender, lightly seasoned shrimp and egg over rice with a smooth, refreshing finish.

20 min

Easy

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Ingredients

white rice 300 g

shrimp, washed and deveined 200 g

egg, beaten 1

scallions, washed and finely chopped 2

cooking oil 20 g

salt 1/4 tsp

MSG 1/4 tsp

cornstarch, for thickening to taste

Instructions

Prepare the ingredients

Wash the shrimp and remove their veins. Beat the egg. Wash the scallions and finely chop them.

Cook the shrimp and thicken the sauce

Heat the oil in a wok. Add the shrimp, salt, and MSG, and cook until the liquid boils. Slowly pour in the cornstarch slurry to thicken the sauce, then add the beaten egg. Stir gently, remove from the heat, and spoon over the white rice. Garnish with the chopped scallions.