Quick Breakfast, Spinach, Egg and Shrimp Scramble
Blanch the spinach, squeeze the water and cut into small pieces, beat the egg, clean the shrimp and control the water.
When the oil is hot, pour in the eggs and stir-fry them for a while.
Add the shrimp directly to the pan in which the eggs are scrambled, sauté until the shrimp curl and brown, add the spinach segments and continue to sauté a few times, then add the salt and sugar and toss to coat evenly.
Pour in the rice and stir-fry, crush the rice with a spatula, mix well with the vegetables, test the taste, make the final adjustments, and then you can serve.
Nutritious and delicious in one plate
Shrimp I use better quality bagged shrimp, frozen and cooked after the size of the basic will not change, and very fresh Q-bouncy! It’s very convenient, one bag just fries once.