Cantonese Creamy Shrimp and Egg Over Rice
Cantonese Creamy Shrimp and Egg Over Rice
Ingredients
- 2 cups long grain white rice, uncooked
- 4 cups water, for cooking rice
For the Creamy Shrimp and Egg
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 pound shrimp, raw, peeled, and deveined
- 1 cup shelled edamame, or green peas
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water, for slurry
- 4 large eggs, beaten
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish
- 2 green onions, chopped
Instructions
- 1
First, prepare the rice. Rinse 2 cups of long grain white rice under cold water until the water runs clear. Combine the rinsed rice and 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 2
While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the raw, peeled, and deveined shrimp and shelled edamame (or green peas) to the skillet. Stir-fry for 2-3 minutes, until the shrimp just begin to turn pink.
⏱️ 3 min
- 4
Pour in 1 1/2 cups of water and 2 tablespoons of soy sauce. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 5
In a small bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce in the skillet, stirring constantly. Continue to stir until the sauce thickens to a creamy consistency.
⏱️ 2 min
- 6
Reduce the heat to low. Pour the beaten eggs into the simmering creamy sauce. Gently stir with a spatula or spoon, allowing the eggs to set into soft, fluffy curds. Cook for 1-2 minutes, or until the eggs are just cooked through and integrated into the sauce.
⏱️ 2 min
- 7
Season the creamy shrimp and egg mixture with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Stir gently to combine.
⏱️ 1 min
- 8
Serve the creamy shrimp and egg mixture immediately over the hot, cooked white rice. Garnish with chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Creamy Shrimp and Egg Over Rice
Ingredients
- 2 cups long grain white rice, uncooked
- 4 cups water, for cooking rice
For the Creamy Shrimp and Egg
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 pound shrimp, raw, peeled, and deveined
- 1 cup shelled edamame, or green peas
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water, for slurry
- 4 large eggs, beaten
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish
- 2 green onions, chopped
Instructions
- 1
First, prepare the rice. Rinse 2 cups of long grain white rice under cold water until the water runs clear. Combine the rinsed rice and 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 2
While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the raw, peeled, and deveined shrimp and shelled edamame (or green peas) to the skillet. Stir-fry for 2-3 minutes, until the shrimp just begin to turn pink.
⏱️ 3 min - 4
Pour in 1 1/2 cups of water and 2 tablespoons of soy sauce. Bring the mixture to a gentle simmer.
⏱️ 2 min - 5
In a small bowl, whisk together 2 tablespoons of cornstarch and 1/4 cup of cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce in the skillet, stirring constantly. Continue to stir until the sauce thickens to a creamy consistency.
⏱️ 2 min - 6
Reduce the heat to low. Pour the beaten eggs into the simmering creamy sauce. Gently stir with a spatula or spoon, allowing the eggs to set into soft, fluffy curds. Cook for 1-2 minutes, or until the eggs are just cooked through and integrated into the sauce.
⏱️ 2 min - 7
Season the creamy shrimp and egg mixture with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, or to taste. Stir gently to combine.
⏱️ 1 min - 8
Serve the creamy shrimp and egg mixture immediately over the hot, cooked white rice. Garnish with chopped green onions before serving.
⏱️ 1 min