Total Time
Prep 10 mins
Cook 10 mins

A Chinese restaurant dish provided by Mark Bittman.

Ingredients Nutrition

  • 34 lb raw shrimp, peeled
  • salt & freshly ground black pepper
  • 3 tablespoons peanut oil, butter or 3 tablespoons neutral oil, like grapeseed or 3 tablespoons corn
  • 8 eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 12 cup chopped scallion
  • chopped fresh cilantro leaves (to garnish) (optional)


  1. Devein shrimp if you like; if large, cut into bite-size pieces. Sprinkle with salt and pepper.
  2. 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.
  3. Turn heat to medium high and add eggs and scallions. 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.
  4. When eggs are creamy, adjust seasoning, garnish if you like and serve immediately.


Most Helpful

This was soo good! We had it with a vegetable side dish for dinner and LOVED it! Plus I love dishes that are quickly made - so this one is perfect. Thanks for sharing!<br/>Made for CQ 2014

Mia in Germany September 10, 2014

Made for the Culinary Quest 2014 - Altho you described this aptly as a 1-dish-meal, I took a different view as I awoke today. I scaled this easy-fix recipe down to 1 serving & enjoyed it for breakfast w/my juice & coffee. I used Icelandic baby shrimp vs a larger size. Man, it was so good & I felt so decadent starting my day w/your recipe. Having had my guilty pleasure alone, I expect I will share it w/Siggi & his brother for our weekly Sat brunch after their walk. Boy will they be impressed! Thx for sharing this recipe w/us. :-)

twissis September 08, 2014

I enjoyed this lovely dish for dinner tonight, along with some naan bread and banana slices. A very tasty and satisfying meal indeed. The flavored scrambled eggs were incredible. Love the subtleness of the sesame oil and the soya sauce, they add a nice layer of flavor to the dish. The shrimp were perfect, flavorful, tender and juicy and paired beautifully with the eggs. Thank you for sharing this recipe which I will enjoy often. Made for Culinary Quest 2014 - China - Suitcase Gourmets.

Baby Kato September 02, 2014

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