Shrimp and Egg Stir Fry (蝦仁炒蛋)

Shrimp and Egg Stir Fry (蝦仁炒蛋) is a classic Chinese dish made with marinated tender shrimp stir fried with fluffy scrambled eggs and chopped green onions.

About the Ingredients

Here are some tips / info about some of the ingredients that might be helpful:

Shrimp

You can buy fresh shrimp or frozen. I recommend frozen wild caught shrimp (mostly because I am allergic to farm raised shrimp).

If you buy frozen shrimp then just make sure to defrost in a bowl of water for 10 minutes or until thawed out. Change out the water about every 5 minutes.

Rice Cooking Wine (Michiu)

Michiu is also known as Rice cooking wine. It contains about 20% alcohol, and is very popular in Taiwanese cooking. Many folks get this cooking wine confused with another cooking wine - Shaoxing. The difference is that Shaoxing is lower in alcohol and darker. Michiu is more dry and has a higher alcohol content.

Michiu is commonly used in stir fry, soup, braising, and more. It's equivalent to adding wine to western dishes, but it also helps eliminate a 'raw flavor' of seafood and meat dishes too.

How to make Shrimp and Egg Stir Fry (Step by Step)

First gather your ingredients:

• Shrimp Marinade
  • ½ lb shrimp, peeled and deveined
  • 1 teaspoon cornstarch
  • 1 teaspoon michiu / rice cooking wine
  • ½ teaspoon salt
• Eggs Mixture
  • 4 eggs
  • ½ teaspoon cornstarch
  • 2 tablespoon water
  • ½ teaspoon salt
• 2 tablespoon cooking oil
• 3 cloves of garlic, crushed
• 1 stalk of green onion, chopped or cut in to 1 inch length, separated in half
• Salt, to taste
• White pepper, to taste

In a bowl, mix shrimp, and cornstarch, rice cooking wine, and salt together. Allow it to marinade for about 15-30 minutes.

In another bowl, add eggs, cornstarch, water, salt, and mix well.

In a cooking pan, add the cooking oil. Add half of the green onions, garlic, and allow it to heat up. Then add shrimp and stir fry at high heat until shrimp starts to turn pink.

Add egg mixture in to pan.  Let it cook for about 1 min allowing the egg to start solidifying and then scramble everything together to mix well.  

Add the rest of the green onions, and stir fry until shrimp is completely cooked thoroughly.

Remove from heat and serve!

Storage & Reheating

Storage:

• Let the dish cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 2-3 days.
• This dish is not recommended for freezing since scrambled eggs and shrimp can both change texture after thawing.

Reheating:

• Stovetop (best): Heat a nonstick skillet or wok over medium-low heat. Add a splash of oil or water and stir gently until warmed through.
• Microwave: Reheat in short 20-30 second bursts, stirring in between, just until hot. Be careful not to overheat, as the shrimp can turn rubbery and the eggs may dry out.

Frequently Asked Questions

Can I use chicken instead of shrimp?
Yes! Chicken breast or thighs work well. Cut into bite-sized pieces and marinate similarly before stir frying.

Do I have to use michiu (rice cooking wine)?
No, but it adds great depth and helps reduce any raw seafood flavor. If you don't have michiu, you can substitute with dry sherry or leave it out.

What other vegetables go well with this stir fry?
You can add veggies to your preference, I normally don't - but when I do I prefer veggies that go well with eggs such as tomatoes and/or mushrooms! Also, celeries add a tasty crunch as well!

How do I keep the eggs fluffy?
Don't over-stir once the egg mixture hits the pan - let it set slightly before folding gently. Cooking over medium-high heat also helps keep them light and fluffy.

What should I serve it with?
Steamed white rice is the classic pairing, but it also goes well with fried rice or noodles for a more filling meal.

Continue to Content

Chinese Stir Fry Shrimp with Eggs Recipe (蝦仁炒蛋)

Yield: 4 servings

Chinese Stir Fry Shrimp with Eggs (蝦仁炒蛋) is a classic Chinese dish made with marinated tender shrimp stir frie with fluffy scrambled eggs and chopped green onions.

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Ingredients

Shrimp Marinade

• ½ lb shrimp, peeled and deveined
• 1 tsp cornstarch
• 1 teaspoon michiu / rice cooking wine
• ½ teaspoon salt

Eggs Mixture

• 4 eggs
• ½ teaspoon cornstarch
• 2 tablespoon water
• ½ teaspoon salt

Stir Fry

• 2 tablespoon cooking oil
• 3 cloves of garlic, crushed
• 1 stalk of green onion, chopped or cut in to 1 inch length, separated in half
• Salt, to taste
• White pepper, to taste

Instructions

1. In a bowl, mix shrimp, and cornstarch, rice cooking wine, and salt together. Allow it to marinade for about 15-30 minutes.
2. In another bowl, add eggs, cornstarch, water, salt, and mix well.
3. In a cooking pan, add the cooking oil. Add half of the green onions, garlic, and allow it to heat up. Then add shrimp and stir fry at high heat until shrimp starts to turn pink.
4. Add egg mixture in to pan. Let it cook for about 1 min allowing the egg to start solidifying and then scramble everything together to mix well.
5. Add the rest of the green onions, and stir fry until shrimp is completely cooked thoroughly.
6. Remove from heat and serve!
   

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 306mgSodium: 1340mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 20g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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