Spicy Avocado-Shrimp Fried Rice
|Ingredients||Seafood, Eggs, Rice|
|Day Part||Lunch, Snack, Dinner|
|Menu Part||Side Dish|
A traditional shrimp fried rice with some extras. Creamy cubes of avocado and spicy peppers make this favorite even better.
Vegetable oil, as needed
6 eggs, beaten
1 1⁄2 cups shallots, chopped
1⁄4 cup red jalapeño pepper, chopped
6 cloves garlic, finely chopped
3 qt. rice, cooked
1⁄2 cup soy sauce
3 tbsp. sugar
3 lb. shrimp, peeled, deveined
1 1⁄2 cups green onion, thinly sliced
6 avocados, diced
- In a large skillet over high heat, coat pan with oil. Pour in eggs, tilting to disperse a thin layer. Cook until just set but still moist, about 1 min. Slide egg onto a cutting board; shred and reserve.
- In same pan, heat 1⁄4 cup oil and sauté shallots, jalapeño and garlic about 1 min. Stir in rice, soy sauce and sugar. Cook, stirring constantly until rice is heated through.
- Remove from heat; stir in egg and reserve.
In a separate skillet over high heat, stir-fry shrimp in oil until just pink. Add rice mixture and green onion; heat, stirring constantly. Fold in avocado and heat through.