Quick and easy! Yummy with a side of brown rice.
INGREDIENTS
- 4 ounces shrimp, peeled and deveined
- 6 large eggs, lightly beaten
- 1/4 cup vegetable broth (¼ boullion stock in just over ¼ hot water)
- Pepper to taste
- 1/2 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon oyster sauce
- 3 green onion, thinly sliced on the diagonal
PREPARATION
- Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.
- Boil about 3 cups of water and toss in your shrimp until they just turn pink. This will be very fast. Drain and give them a quick rinse. Add the warm shrimp to your egg mixture.
- Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Continue scrambling and ‘folding’ until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.