Spicy Avocado-Shrimp Fried Rice

Course : Seafoods
Serves: 12
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2 tablespoons Vegatable oil -- as needed
6 large eggs -- beaten
8 Ounces chopped shallot (1 1/2 cups)
1/4 medium chopped red jalapeno pepper
6 Cloves garlic -- finely chopped
3 Quarts cold cooked rice
1/2 Cup soy sauce
3 Tablespoons sugar
3 Pounds shrimp (40 count) -- peeled, deveined
8 Ounces thinly sliced green onion (1 1/2 cups)
6 medium Avocados diced (3 pounds)

Preparation / Directions:

Film a hot, large frying pan with oil; pour in egg, tilting to diperse a thin layer. Cook until just set but still moist on top, about 1 minute. Slide egg onto a cutting boad; shred. Reserve. Heat 1/4 cup oil in the same pan; stir in shallot, jalapeno, and garlic. Cook until aromatic, about 1 minute. Cook, stirring constantly until rice is hot and coated with oil. Remove from heat; stir in reserved egg. Reserve. Per Order: In 1/2 tablespoon, stir-fry 1/2 cup shrimp (4 ounces) until just pink. Stir in 1 cup rice mixture and 2 tablespoons green onion. Heat stirring constantly. Fold in 1/2 cup avocado, heat through.


Nutritional Information:

207 Calories (kcal); 17g Total Fat; (70% calories from fat); 5g Protein; 11g Carbohydrate; 94mg Cholesterol; 724mg Sodium

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