A bit mind-boggling, but it's a game ad with a mission, so I can still accept it

Scrambled Egg Shrimp Recipe The delicious scrambled egg shrimp over rice is very simple to make. The key is to thicken the sauce first, then add the egg mixture. By using the residual heat to cook the eggs to a semi-scrambled state, you can achieve a tender and rich texture like that from a tea restaurant. Here's a quick home-style recipe you can serve in 10 minutes: Ingredients (for 1-2 servings) Main: 1-2 bowls of white rice, 10-12 shrimp (cleaned, patted dry, can be butterflied). Eggs: 2 (beaten). Sides: 1 green onion (chopped, separating white and green parts), chives (optional, cut into short pieces). Seasoning: 250-300ml water or stock, salt to taste, a pinch of white pepper, a dash of sesame oil. Thickener: 1 tbsp cornstarch (or potato starch) + 2 tbsp water, mixed well. Sauté aromatics and simmer broth Heat the wok with a little oil, add the white parts of the green onion and sauté until fragrant. Then, pour in the water or stock and bring to a boil. Add shrimp and season Once the water is boiling, add the shrimp and season with salt and white pepper. Cook until the shrimp just turn red (about 80% cooked). Key step: Thicken the sauce Reduce heat to medium-low, and while stirring, gradually pour the mixed starch slurry into the wok until the sauce thickens into a gravy. (It's crucial to thicken before adding the eggs so they become silky and float, not separate from the liquid). Finish with scrambled eggs Reduce heat to very low (or turn off completely). Drizzle the beaten eggs evenly in a circular motion over the gravy. Let it sit for 5-10 seconds for the eggs to slightly set, then gently push from the outside towards the center with a spatula to create beautiful, tender egg ribbons. Sprinkle with the green parts of the onion, drizzle a few drops of sesame oil for aroma, and serve immediately.