Scrambled Eggs with Shrimp

This is simple and easy dish with Chinese tones. Adding vegetables to this dish gives extra crunchiness. It’s a great breakfast dish.

Ingredients

Washed and Peeled Shrimp – 15 (large)

Finely Chopped Onion – 1 (Big)

Frozen Peas – ¼ Cup

Chopped Carrots – ¼ Cup

Salt to taste

Pepper to taste

Soy Sauce – 1 tsp

Chilli Paste – 1 tsp

Method

In a bowl, add shrimp pieces and sprinkle with salt and pepper.

Put oil or butter in a large skillet, preferably nonstick or cast iron, and turn heat to medium.

When hot, add shrimp. Cook, stirring, until shrimp is somewhat pink. Beat eggs in a bowl with soy sauce and sesame oil.

Turn heat to medium high and add onions with little salt and fry for a minute. Then add veggies and fry for few minutes.

Then add eggs, soy sauce, chilli paste and cook, scraping pan with a rubber spatula. Fold eggs over themselves, breaking up curds.

If mixture clumps, remove it from heat and stir, then return to heat.

When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.