How to Make Scrambled Egg Shrimp Rice Pilaf?

Shrimp Nutritional value:

1. Shrimps are rich in protein, which is several to dozens of times that of fish, eggs, and milk;They also contain abundant potassium, iodine, magnesium, phosphorus, and vitamins A, ammonia theobromine, etc., with tender meat that is easily digestible; suitable for weak individuals or those needing recuperation after illness. 2. Shrimps contain rich magnesium, which plays an important regulatory role in heart activities, helping to protect the cardiovascular system by reducing cholesterol levels, preventing arteriosclerosis, and expanding coronary arteries to aid in preventing hypertension and myocardial infarction;3. The lactation-promoting effect of shrimps is strong, and they are rich in phosphorus and calcium, making them particularly beneficial for children and pregnant women.

4. Scientists at Osaka University recently discovered that astaxanthin found in shrimp can help alleviate jet lag symptoms.Cuisine and benefits: Premium main dish Sautéed Shrimp with Egg

Rice Casserole

Ingredients:
Main ingredients: 12 shrimp
Green peas1 tablespoon carrot 1 tablespoon Mushroom 1 tablespoon Garlic 1/2 tablespoon Eggs 2 pieces Hot white rice 1 bowl Cornstarch water (cornstarch 1/2 plus water 2 tablespoons) Rice wine 1/2 tablespoon Cornstarch 1/2 tablespoon Salt 1/2 teaspoon Sugar 1 teaspoon Salt 1 teaspoon
White pepper powder 1/2 teaspoon Sesame oil 1/2 teaspoon White vinegar A little bit (1) Marinate the shrimp in seasoning for 10 minutes, and beat the eggs to make egg juice.(2) Fry garlic in oil until fragrant, then add green peas, carrot, and mushroom, stir-fry for 3 minutes before adding the marinated shrimp and water. Boil and then add flavorings; simmer on low heat for further cooking.(3) Pour egg juice into the pot in a clockwise direction while stirring for about 1 minute, mix with cornstarch water to thicken, and serve over steamed white rice. Ding 1 tablespoon garlic 1/2 tablespoon egg 2 peeled and deveined shrimp 1 bowl hot white rice 1 teaspoon cornstarch water (cornstarch 1/2 tablespoon plus 2 tablespoons water) rice wine 1/2 tablespoon cornstarch 1/2 tablespoon salt 1/2 teaspoon sugar 1 teaspoon salt white pepper powder 1/2 teaspoon sesame oil 1/2 teaspoon white vinegar a little bit vinegar a little

(1) Marinate the shrimp with the marinade for 10 minutes, then beat the egg to make egg juice. 
(2) Heat oil in a wok, add garlic and stir-fry until fragrant, then add pea, carrot, and mushroom and stir-fry for 3 minutes. Add the marinated shrimp and water, bring to a boil, then add the seasonings and simmer on low heat. 
(3) Pour the egg juice into the pot in a clockwise direction while stirring for about 1 minute, then add the mixed cornstarch water and thicken until thickened. Remove from heat and pour over white rice to serve.