Homestyle Cantonese Dinner: Stir-fried Shrimp Eggs with Carrot & Chayote Soup

For the soup:

1. Bring 1/2 lb of chayote (cut into thick wedges), 1/4 lb carrots (cut into 1” chunks), 8 cups water, 1 1/2 tsp kosher salt, and 1/4 tsp white pepper to a simmer.
2. Stir in 1 tbsp of better than bouillon or 2 tsp chicken bouillon powder.
3. Reduce heat to maintain a simmer and gently simmer until the vegetables are tender, about 30 minutes.
4. Allow the soup to cool slightly before serving.

For the shrimp and eggs:

1. In a medium bowl, whisk to combine 5 eggs, 1/2 tsp kosher salt, 1/4 tsp sugar, and 1/4 tsp white pepper.
2. Add 1/3 cup finely chopped green onions and mix to combine.
3. In another bowl, mix to combine 1 lb peeled and deveined shrimp with 1 tbsp chili oil and 1/2 tsp kosher salt.
4. Heat a large frying pan over medium-high heat. Swirl in 2 tsp of avocado oil.
5. Add the shrimp in a single layer and sear both sides until browned and the shrimp is plump, 1-2 minutes on either side.
6. Transfer the shrimp to a plate and reduce the heat to medium-low.
7. Allow the pan to cool for a minute and then add another 2 tsp of avocado oil to the pan.
8. Add the eggs and allow the edges to set for a few seconds.
9. Gently stir the eggs with a spatula until the eggs are mostly set.
10. Add back in the shrimp and stir to combine until the eggs are fully cooked.
11. Transfer to a platter and serve!