Ingredients Edit

Directions Edit

  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.

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