Preparation / Directions:
Film a hot, large frying pan with oil; pour in egg, tilting to diperse a
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
hot and coated with oil. Remove from heat; stir in reserved egg. Reserve.
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
Fold in 1/2 cup avocado, heat through.