- 5 large eggs
- 1 tablespoons oil
- 1/ 4 cups whole milk
- Salt and pepper to taste
- 2 medium tomatoes, cut into wedges
- 1 pounds shrimp, peeled & detained
- 1 clove garlic, diced
- 1 teaspoons ginger
- Scallions, sliced for garnish
In a medium size bowl, combine the eggs, oil, milk, salt and pepper together. Make sure to beat until the white have combined with the yellows. This will take about 2 - 3 minutes.
Next, prepare your wok or any large pan with a drizzle of oil and set it on high.
Once you see whispers of smoke coming off the wok, pour in all of your eggs. You will start to see a thin layer of egg cooking at the bottom and that is when you want to push that layer of egg towards your. Then let the rest of the uncooked egg pour over the hot wok. Repeat this until all your eggs are cooked. This will take about 4 - 5 minutes. Check out this 15 second clip of me and my dad to help you out!
Next, scoop out the scrambled eggs and and then add another drizzle of oil along with toss in your garlic, ginger, and shrimp. Give it a good toss and then leave it alone for minute and a half. Flip the shrimp over & let it cook for another minute and a half. Season with salt & pepper.
Next, toss in your tomatoes and give it a good stir. Cover with a lid and let it sit for 3 minutes.
Pop open the lid, give it another good stir and add in the scrambled eggs and let it cook for another minute.
Scoop it out of the wok, place it onto a serving dish and top with scallions!