Spicy Avocado-Shrimp Fried Rice

Ingredients

• vegatable oil, as needed
• 6 eggs, beaten
• 8 oz chopped shallot (1½ 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, de-veined
• 8 oz thinly sliced green onion (1½ cups)
• 6 California avocados, diced (3 lbs)

Procedures

1. Film a hot, large frying pan with oil; pour in egg, tilting to diperse a thin layer.
2. Cook until just set but still moist on top, about 1 minute.
3. Slide egg onto a cutting board; shred.
4. Reserve.
5. Heat ¼ cup oil in the same pan; stir in shallot, jalapeno, and garlic.
6. Cook until aromatic, about 1 minute.
7. Cook, stirring constantly until rice is hot and coated with oil.
8. Remove from heat; stir in reserved egg.
9. Reserve.
10. Per order: in ½ tablespoon, stir-fry ½ cup shrimp (4 ounces) until just pink.
11. Stir in 1 cup rice mixture and 2 tablespoons green onion.
12. Heat stirring constantly.
13. Fold in ½ cup avocado, heat through.