This is one of my favorite comfort foods growing up! When I was a little girl in Taipei, my stomach would growl and my mouth would start to drool, every time my mom called this Cantonese restaurant in our neighborhood to order this Shrimp Egg Drop Rice for our dinner. When I first moved to Seattle, I often called my parents and couldn’t stop crying, saying how much I missed Taiwan and the flavors of home. My mom flew over to visit me, and the first thing she did was to teach me how to make this dish. So, I got to fix my own homesickness as well as create comfort food memories for my own family! It was to my surprise, how simple and quick it is to make this dish. When you are homesick, the best way to dry your tears is to taste a little bit of home!
Feel free to add more shrimp if you’re a shrimp lover!
Serving : 4 people
Eggs x 2 ( Beaten)
Peas x 1 cup
Shrimp x 8 ( Depends on how much you like shrimp, you can put in up to 16; Peeled & Deveined)
Chicken Stock x 4 cups ( Depends on how much Gravy you’d like to pour over your rice, you can use up to 8 cups of stock )
Corn Starch 1 tbsp ( if you only use 4 cups of Chicken Stock )
Salt to taste
Oil x 1 Tbsp
Shrimp Marinade : ( for 8 shrimps )
Chinese Rice Wine x 2tbsp
Salt x 1 tsp
Ground White Pepper x 1 tsp
1. Marinate the shrimp with all the “Marinade Ingredients” for 10-15 minutes.
2. Heat up the chicken stock in a pot with low heat.
3. Add oil in the wok ( or you can use a pot as well), wait for 30 seconds or so for the oil to get hot.
4. Add shrimp, quicky saute till both sides turn pink, about 1 minute.
5. Add in the heated chicken stock, bring to boil, then simmer for about 2 minute.
6. Add in peas, bring to boil, then simmer for another 1 minute.
7. Season with salt to the point when you think it’s a little bit saltier than you’d like it to be.
8. Add 1 tbsp of water into the corn starch. Stir till well combined.
9. Pour the corn starch mix a little at a time into the wok to thicken the gravy.
10. Once it gets to the consistency you like, start dropping the eggs slowly along the side of the wok, and work your way to the center of the wok.
11. Let the eggs sit for about 5 seconds, then use your spatula to slowly break the eggs, like you’re drawing a cross ( + ) in the wok to create bigger “flake” of egg drops.
12. Pour desired amount over rice and ENJOY!!!
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