Cook the rice preferably one of two days prior, however, you can also cook it the day of.

Day old rice is more dry and will fry much better.

Next, prep your vegetables.

Wash and thinly slice the cabbage.

Wash, peel and slice the carrots at a diagonal or into thick strips.

Peel and slice the onion into half moons.

Wash and slice the green onions.

Next, make the sauce.

To a bowl or pyrex glass jug, add the soy sauce or coconut aminos, rice vinegar, chili garlic sauce, sugar and the peeled and either grated or finely minced ginger and garlic. Mix to combine.

Heat up a wok or heavy bottom skillet on high heat and add the avocado and toasted sesame oil.

Once the skillet is hot, add the sliced cabbage, onion, carrot and half of the green onions. The rest of the green onion will be the garnish.

Season the vegetables with 1/2 teaspoon of salt.

Sautée the vegetables on high heat for 2-3 minutes, stirring often so that the vegetables do not burn and cook evenly.

Next, add the cooked rice and sauce to the skillet and stir fry until the rice is well coated in the sauce.

With your spoon or spatula, press the rice and vegetable mixture into an even layer and lower the heat to medium. You want the bottom of the rice to start getting crispy.

While the rice is getting crispy, quickly scramble 2 eggs in a separate skillet.

Add the scrambled eggs to your fried rice then stir to evenly distribute the eggs.

Stir fry for another minute then turn off the heat.

To serve add the remaining sliced green onion and sesame seeds, if desired.

This fried rice can be stored in the refrigerator for up to 3 days.