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Recipe: Tom Walton’s Delcado Avocado and Prawn Fried Rice

Recipe created by Tom Walton for Delcado Avocados.

Tom Walton’s deliciously healthy spin on the classic fried rice. This dish is full of fresh ingredients and the rich flavours of Delcado avocados. The perfect crowd-pleasing meal you can easily whip up in no time.

Prep/cook time: 30 minutes + 20 minutes if using uncooked rice

Serves: 4


  • 2 tablespoons vegetable oil or sesame oil

  • 1 small brown onion, diced

  • 1 carrot, peeled, diced

  • 2 cloves garlic, finely chopped

  • ½ cup Chinese dried sausage or bacon, chopped

  • Pinch of salt

  • 1 tablespoon vegetable oil

  • 12 green tiger prawns, peeled, shell left on

  • Salt and pepper, to taste

  • 2 Delcado avocados, cut into wedges

  • 2 tablespoons Shaoxing cooking wine

  • 4 cups cooked white rice

  • 2 tablespoons oyster sauce

  • 2 tablespoons soy sauce

  • 1 cup frozen peas, defrosted

  • ½ cup shallots, finely sliced

  • 1 large red chilli, seeds removed, julienned

  • 1 tablespoon toasted sesame seeds

  • Baby herbs to serve, optional


  1. Heat a wok or large non-stick frying pan over a high heat. Add oil and stir fry the onion, carrot, garlic and Chinese sausage with a good pinch of salt for 2-3 minutes.
  2. Preheat another smaller frying pan over a medium/high heat and add oil and cook the prawns, seasoning lightly. Set aside.
  3. Add the Shaoxing wine to the wok pan and let evaporate then add the rice and stir fry for a further 2 minutes. Add the oyster and soy sauce along with the peas and half the shallots and cook for another minute.
  4. To serve, spoon the fried rice onto a large platter, top with the cooked prawns, Delcado avocados, remaining shallots, chilli, sesame seeds and baby herbs.

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