Spicy Avocado-Shrimp Fried Rice

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through, about 2-3 minutes, then transfer to a plate and set aside.

Add another tablespoon of vegetable oil to the wok and heat over medium-high heat. Stir-fry the chopped shallots and garlic for 1-2 minutes until fragrant.

Add the peeled and de-veined shrimp to the wok and cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and are just cooked through.

Add the cold cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, mixing the rice thoroughly with the shrimp and aromatics.

Pour in the soy sauce and add the sugar, stirring constantly to distribute the seasonings evenly throughout the rice for about 1 minute.

Add the chopped red jalapeno pepper to the rice mixture and continue to stir-fry for 1 minute to incorporate the heat and flavor.

Return the scrambled eggs to the wok and fold gently into the rice, mixing until evenly distributed, about 1 minute.

Remove the wok from heat and gently fold in the diced avocados and sliced green onions just before serving, preserving the texture of the avocado.

Divide the fried rice among four bowls or plates and serve immediately while hot.