Thai-Style Avocado Fried Rice with Shrimp

Fried rice AND avocado? Together? Yes, and it might be the most delightful combination of flavors you’ve ever eaten. Don’t like hot avocado? Open your mind and try this, because you will probably change your mind forever.

This Thai-style avocado fried rice with shrimp features all of the deep, lovely flavors that make Thai food delicious, and then one-ups all other fried rice recipes by including creamy, scrumptious avocado to the already-amazing symphony of yumminess. C’mon, try it. I think you’ll be a forever fan.   


½ lb. shrimp

3 Tbsp. sesame oil

1 inch knob of ginger, minced

3 cloves of garlic, minced

3-4 c. white rice, cooked

3 Tbsp. fish sauce

2 Tbsp. soy sauce or tamari

1 Tbsp. mirin

¼ c. shredded carrots

¼. c. cilantro, chopped

¼ c. green onions, chopped

1 large avocado, cubed

2 eggs, beaten

Juice from one lime

Heat the oil in a large wok or skillet over medium high heat. Cook the garlic, carrots, and ginger for about 2 minutes, or until fragrant. Add the shrimp and cook through, about 2 minutes. Add the rice and heat through, being sure to mix the garlic and ginger throughout the rice. 

Add the fish sauce, soy sauce, and mirin and toss to combine. Create a well in the center of the skillet and drop the eggs into the center of the wok. Scramble them quickly and then mix to combine with the rice. Add the avocado to the fried rice and heat through, tossing carefully to combine but not break apart the cubes. 

Remove from the heat. Stir in the green onions and cilantro. Serve hot!

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