Spicy Garlic Shrimp and Scrambled Egg Stir-Fry

1.Prepare the eggs: Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk lightly until just combined. Set aside.

2.Season the shrimp: Pat the peeled and deveined shrimp dry with paper towels and lightly season with 1/4 teaspoon salt and pepper.

3.Scramble the eggs: Heat 1/2 tablespoon of neutral oil in a wok or large skillet over medium-high heat. Pour in the whisked eggs. Let them set slightly, then gently scramble until they are just cooked through but still soft. Remove the eggs from the skillet and set aside.

4.Sauté aromatics: Add the remaining 1/2 tablespoon of oil to the same skillet over medium-high heat. Add the minced garlic, grated ginger, and the white parts of the sliced scallions. Stir-fry quickly for about 30 seconds until fragrant, being careful not to burn the garlic.

5.Cook the shrimp: Add the seasoned shrimp to the skillet. Stir-fry for 2-3 minutes until the shrimp turns pink and opaque. Do not overcook.

6.Make the sauce: In a small bowl, whisk together the chili garlic sauce, soy sauce, and sesame oil.

7.Combine and finish: Pour the sauce mixture over the shrimp and toss quickly to coat everything evenly. Immediately return the scrambled eggs to the skillet. Add the green parts of the scallions and toss everything together for about 30 seconds until heated through.

8.Serve immediately over hot white rice, garnished with extra sliced scallions and sesame seeds.