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“Quick, easy, and delicious!! With this fresh dish, you'll soon forget about the mushy, overgravied versions of your youth. Perfect for lunch, part of your brunch buffet (instead of omelettes), or a light dinner.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together chicken broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan over medium heat. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.
  2. Chop scallions, separating white parts and greens.
  3. Beat eggs in a bowl with sesame oil and 1/4 teaspoon each of salt and pepper.
  4. Cook white scallion, mushrooms, bean sprouts, and remaining 1/4 teaspoon of salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add the shrimp and half of the scallion greens, then pour in the eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
  5. Serve, sprinkled with remaining scallion greens. Serve sauce on the side.

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