Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vegatable oil -- as needed
  6                     eggs -- beaten
  8             Ounces  chopped shallot (1 1/2 cups)
     1/4                chopped red jalapeno pepper
  6             Cloves  garlic -- finely chopped
  3             Quarts  cold cooked rice
     1/2           Cup  soy sauce
  3        Tablespoons  sugar
  3             Pounds  shrimp (40 count) -- peeled, deveined
  8             Ounces  thinly sliced green onion (1 1/2 cups)
  6                     California Avocados -- diced (3 pounds)

Preparation:

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.

Nutritional Information:

207 Calories (kcal); 17g Total Fat; (70% calories from fat); 5g Protein; 11g Carbohydrate; 94mg Cholesterol; 724mg Sodium