1 tbsp oil
100g cooked shrimp, defrosted if frozen
thumb sized knob of ginger (no need to peel)
large handful fresh beansprouts
3 scallions, sliced - green end only
4 eggs, beaten
1 tbsp gluten free soy sauce, plus extra to taste
Heat the oil in a wok or frying pan and stir-fry the shrimp on a high heat for 30 secs until they start to take on a little colour.
Tip in the ginger, bean sprouts and half of the scallions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble.
When all of the egg has set, tip in the gluten free soy sauce and let it sizzle for a few seconds.
Serve sprinkled with the rest of the shredded scallion and season with more gluten free soy sauce to taste.
Recipe adapted from: Good Food