Cantonese Shrimp and Egg Rice

Name: Cantonese Shrimp and Egg Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 pound medium shrimp (peeled and deveined, thawed and patted dry); 6 eggs (beaten); 1.5 cup jasmine rice (uncooked); 1 pound baby bok choy (halved lengthwise); 2 tablespoon vegetable oil; 1 tablespoon toasted sesame oil; 2 tablespoon low-sodium soy sauce; 1 teaspoon sugar; 3 green onions (thinly sliced)

Tender shrimp and silky scrambled eggs gently folded over warm jasmine rice, served with tender steamed baby bok choy in light soy seasoning.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Chinese
Difficulty: Easy
Cost: $9.11/serving

Dietary

Dairy-Free
Nut-Free
Pescatarian
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

1 pound medium shrimp (peeled and deveined, thawed and patted dry)
6 eggs (beaten)
1.5 cup jasmine rice (uncooked)
1 pound baby bok choy (halved lengthwise)
2 tablespoon vegetable oil
1 tablespoon toasted sesame oil
2 tablespoon low-sodium soy sauce
1 teaspoon sugar
3 green onions (thinly sliced)

Instructions

Rinse jasmine rice and combine with 3 cups of water in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until tender and water is absorbed.
In a bowl, beat eggs with sugar and 1 tablespoon of the low-sodium soy sauce.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add baby bok choy and 2 tablespoons water; cover and steam for 3 minutes until vibrant green and tender-crisp. Drizzle with remaining 1 tablespoon low-sodium soy sauce and toasted sesame oil, then transfer to a serving plate.
In the same skillet, heat the remaining 1 tablespoon vegetable oil over medium heat. Add medium shrimp and sear for 2 minutes until pink and cooked through to an opaque center.
Pour beaten eggs into the skillet with the shrimp, gently pushing eggs across the pan for 2 minutes until softly scrambled and glossy. Remove from heat immediately.
Divide warm jasmine rice among three bowls, top generously with the shrimp and egg mixture, garnish with sliced green onions, and serve with steamed bok choy on the side.

Notes

Cook the scrambled eggs gently over medium-low heat to ensure silky, velvety curds.

Nutrition (per serving)

Calories: 724
Protein: 41.7 g
Carbohydrates: 85.4 g
Fat: 23 g
Fiber: 2.1 g
Sodium: 826 mg
Saturated Fat: 3.9 g
Sugar: 3 g
Cholesterol: 524 mg