A quick, light, and delicious meal that’s rich in protein but low in fat!

Perfect for when you need something tasty in just 10 minutes.

Ingredients

100g shrimp (peeled and deveined)
2 eggs
1/2 tablespoon cooking wine
A pinch of black pepper
A pinch of salt (for seasoning eggs)
1 tablespoon olive oil
Steamed rice (for serving)
Chopped parsley (for garnish)
Black pepper (for garnish)

Instructions

Step 1: Marinate the peeled shrimp with 1/2 tablespoon cooking wine and a pinch of black pepper. Set aside.

Step 2: Beat 2 eggs with a pinch of salt until well combined.

Step 3: Heat 1 tablespoon olive oil in a pan over medium heat.

Add the shrimp and cook on both sides until pink and fully cooked.

Step 4: Pour the beaten eggs into the pan with the shrimp.

Stir continuously until the eggs are cooked but still soft.

Step 5: Remove the shrimp and egg mixture from the pan and place it over a bowl of steamed rice.

Step 6: Garnish with chopped parsley and a sprinkle of black pepper. Serve immediately!

Frequently Asked Questions (FAQs)

1. Can I use other proteins instead of shrimp?

Yes, chicken or tofu works well as substitutes for shrimp in this dish.

2. Is there an alternative to cooking wine?

You can use a splash of lemon juice or vinegar to add flavor if you don’t have cooking wine.

3. Can I add vegetables to this dish?

Absolutely! Adding spinach, mushrooms, or bell peppers can make the dish more nutritious.

4. How should I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a microwave or on the stove.

5. What can I serve alongside this dish?

A simple side salad or a light soup pairs well with this shrimp and egg rice bowl.