Ingredients
Scale
- 6 frozen shrimp shumai (precooked type preferred; cook or heat fully according to package directions)
- 1 1/4 cups (about 200 g) cooked white rice, hot, divided between two bowls
- 2 large eggs
- 2 tablespoons (about 30 g) yellow onion, finely chopped
- 1 teaspoon neutral cooking oil
- 1/4 teaspoon garlic powder
- 1 pinch freshly ground black pepper
- 2 teaspoons reduced-sodium soy sauce, for serving
- 2 scallions, thinly sliced, for serving
Instructions
- Fully cook or reheat 6 frozen shrimp shumai according to the package directions until hot throughout. If the package says the shumai is raw, cook it fully before moving to the egg step. Do not thaw frozen dumplings on the counter.
- Heat 1 1/4 cups of already cooked rice and divide it between two serving bowls. If reheating refrigerated leftover rice, heat it to 165°F (74°C).
- Finely chop 2 tablespoons onion and slice 2 scallions. In a small bowl, whisk 2 eggs with 1/4 teaspoon garlic powder and a pinch of black pepper.
- Heat 1 teaspoon oil in an 8- to 10-inch nonstick skillet over medium heat. Add onion and cook for 2 minutes, stirring, until just softened.
- Arrange the hot shrimp shumai in one layer in the skillet. Pour the beaten eggs around and between them. Wait 20–30 seconds until the lower egg begins to set.
- Use a spatula to break two or three dumplings into large pieces if desired. Gently fold the egg around the shumai over medium-low heat for about 2–3 minutes, covering briefly if necessary. Cook the egg dish to 160°F (71°C) with no liquid raw egg remaining.
- Spoon half the egg-and-shumai topping over each bowl of hot rice. Drizzle each bowl with 1 teaspoon reduced-sodium soy sauce and finish with half the chopped scallions. Serve immediately.
Notes
- The total time assumes cooked rice and a precooked, microwaveable shrimp shumai product; steaming or cooking a raw product may take longer.
- Do not add extra salt by default. Shrimp shumai and soy sauce can be high in sodium.
- Frozen shumai varies by brand and can contain shrimp, wheat, egg, fish, pork, soy, sesame or milk. Check your exact label before eating.
- Nutrition is an estimate using a representative U.S. shrimp shumai label listing six pieces as 290 kcal, 10 g protein and 510 mg sodium, plus 200 g cooked white rice, two eggs, 30 g onion, one teaspoon neutral oil, two teaspoons reduced-sodium soy sauce, and scallions, divided between two bowls. Actual brands can differ considerably.
- Use safe food handling: fully heat dumplings per the package, cook mixed egg dishes to 160°F, and reheat refrigerated leftovers to 165°F.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Contains eggs and shellfish; check frozen shumai for other allergens