Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Vegatable oil, as needed
- 6 eggs, beaten
- 8 oz chopped shallot (1 1/2 cups)
- ¼ chopped red jalapeno pepper
- 6 cloves garlic, finely chopped
- 3 quarts cold cooked rice
- ½ Cup soy sauce
- 3 Tbsp sugar
- 3 Pounds shrimp (40 count), peeled, deveined
- 8 oz thinly sliced green onion (1 1/2 cups)
- 6 California Avocados, diced (3 lbs)
- =
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.