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)

Directions

 * 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.