Scrambled Eggs With Shrimp
from http://chinesefood.about.com/, from The Everything Chinese Cookbook, by Rhonda Lauret Parkinson, Copyright © 2003, F&W Publications, Inc., All Rights Reserved.

Chinese seasonings enhance this basic recipe for scrambled eggs. If you wish, feel free to marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.

FM: This recipe would make a good Asian breakfast wrap with or without the shrimp. Heat or lightly fry a Mardarin pancake or Chinese pancake with scallions, fill with scrambled eggs and fold like a burrito. Add fresh bean sprouts and green onion before folding for some crunch. Snow peas could also be stir-fried and added. If you want the pancake to be crisper, fry the sandwich in a cast iron fry pan until browned.

4 ounces shrimp, peeled and deveined (Guide Note: Cut the shrimp if they are too large)
4 large eggs, lightly beaten
1/4 cup chicken broth or stock
Up to 1/8 teaspoon salt
Pepper to taste
1/2 teaspoon Chinese rice wine or dry sherry
1 teaspoon oyster sauce
1 green onion, thinly sliced on the diagonal
2 tablespoons oil for frying

1. Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.

2. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.

3. Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.