Spicy Avocado-Shrimp Fried Rice

Ingredients

 * 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.