Spicy Avocado-Shrimp Fried Rice

Serves: 
12

A traditional shrimp fried rice with some extras. Creamy cubes of avocado and spicy peppers make this favorite even better.

Ingredients

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

Steps

1. 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.

2. 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.

3. Remove from heat; stir in egg and reserve.

4. 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.

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources