Step 1

Crack 2 large eggs (4 oz) into a container.

Step 2

Beat the eggs well.

Step 3

In a small container, add 3 teaspoons of cornstarch and 4 teaspoons of water. Then, mix it well. Let it set aside and use it later.

Step 4

Pour 1 cup of water in a pan and turn on medium small fire.

Step 5

Add ¼ cup of frozen vegetables into the pan.

Step 6

Next, put ½ cup of raw medium sized no shell shrimp (14 pieces, 3.7 oz) into the pan. Stir them a little bit.

Step 7

After that, add ¼ teaspoon of salt, ¼ teaspoon of white pepper (You can add ⅛ teaspoon at a time or according to your spiciness.), ½ teaspoon of sesame oil, and ¼ teaspoon of garlic powder. Stir it a little bit and cook until it's boiling.

Step 8

Pour the cornstarch mixture from step 3 (stir it well before pouring) into the pan. Keep stirring it until the sauce is thickened.

Step 9

When the sauce is thicken, pour the beaten eggs from step 2 into the pan. Let the eggs cook and form a little bit before stirring it.

Step 10

Slowly and gently stir it. Don’t over cook, once the egg is formed and cooked then turn off the fire.

Step 11

Put 2 cups of cooked rice on the plate.

Step 12

Lastly, pour the scrambled eggs and shrimp over the rice and ready to serve.