Stir-fried Shrimp and Eggs
- 6 oz. shrimp, shelled and deveined
- 4 large eggs (at room temperature–very important)
- 1 teaspoon garlic
- 1 teaspoon sesame oil
- 2 scallions, chopped
- ¼ cup canola oil
Salt and white pepper or to taste
Clean your shrimp and take your eggs out of the refrigerator early since it is best to cook them at room temperature. Beat your eggs in a large bowl and add salt, white pepper, and sesame oil.
Chop the scallions.
Add the canola oil to a hot pan. Add the garlic and stir for 30 second (be careful not to burn).
Add and toss in your shrimp until they just turn pink. This will be very fast. Add the egg to the shrimp.
Swirl the oil around the wok thoroughly and pour in your egg mixture. Use a wooden spoon or spatula and fold the eggs gently but quickly, kind of like you’re making scrambled eggs.
Once the eggs look done transfer to a plate, garnish with scallion and serve with steamed rice.