Silky Shrimp & Eggs Over Rice with Chili Oil & Sriracha Mayo

A delightful brunch dish featuring tender shrimp and fluffy eggs over jasmine rice, elevated by spicy chili oil and sriracha mayo.

By @cookwithchay

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

• 1 cup jasmine rice uncooked
• 2 cups water for cooking rice
• 10 jumbo shrimp peeled and deveined
• 0.25 teaspoon salt
• 0.25 teaspoon white pepper
• 0.25 teaspoon paprika
• 0.25 teaspoon all-purpose seasoning
• 1 tablespoon neutral oil
• 1 teaspoon cornstarch
• 1 teaspoon water
• 3 eggs
• 0.125 teaspoon salt
• 0.125 teaspoon white pepper
• 1 tablespoon cornstarch slurry prepared
• 0 sriracha mayo as needed
• 0 chili oil as needed
• 0.25 cup green onions sliced

Instructions

1. Cook the jasmine rice according to package instructions.
2. Butterfly and season shrimp with salt, white pepper, paprika, and all-purpose seasoning.
3. Heat neutral oil in a pan over medium-high heat and cook the shrimp for about 2 minutes until plump.
4. Prepare cornstarch slurry by mixing cornstarch with water.
5. In a bowl, beat eggs with salt, white pepper, and cornstarch slurry.
6. Lower the heat, add eggs to the pan, and gently fold with cooked shrimp until eggs are airy and fluffy.
7. Plate the cooked rice, then top with shrimp and eggs. Drizzle with sriracha mayo and chili oil.