It is best to use day old rice for fried rice as it has less moisture than freshly cooked rice.

Cook the rice the day before or an hour before making fried rice.

Wash and slice your cabbage.

Peel and slice the onion.

Wash, peel and slice the carrot into strips.

Wash and chop the green onion into 2 inch pieces.

Take one or two of the green pieces of green onion and chop into thin rounds, that will be the garnish for your fried rice.

To prep the mushrooms, use a damp kitchen towel and gently wipe off any dirt that is visible.

Slice the shiitake into strips and cut off the root of the bunapi mushrooms and gently pull them apart into cluster of 4-5 mushrooms.

Peel and mine or grate the garlic cloves.

Also peel and grate the ginger.

Next, make the sauce by whisking together the soy sauce/coconut aminos, rice vinegar, chili garlic sauce and toasted sesame oil in a bowl or measuring cup.

Lastly, remove the eggs from the refrigerator and set aside.

Heat up a large bottom-heavy skillet on high heat and add 1-2 tablespoons of avocado oil. You can use any oil that has a high spoke point.

Add the shiitake mushrooms and stir fry for a couple of minutes.

Next, add the bunapi mushrooms and stir fry for another 3-4 minutes on medium-high heat.

The mushrooms should be lightly browned.

Season the mushrooms with 1/2 teaspoon os salt, toss, then move then to a bowl.

Keep the skillet on medium-high heat.

Add another tablespoon of avocado oil to your skillet then add the onions and stir fry for one minute.

Next, add the sliced cabbage and carrots. Stir fry for another minute.

Add the green onion onion and stir fry for another minute.

Season with 1/2 a teaspoon of salt and toss.

Now, add the grated garlic and ginger. Toss and cook for just one minute, making sure the garlic does not burn.

If some bits stick the the bottom of the pan, add 1 tablespoon of water and scrape the bottom of the skillet with your wooden spoon or spatula.

Add the cooked rice to your vegetables and stir fry for a couple of minutes.

Next, pour over the prepared sauce and stir fry for 4-5 minutes.

Grab a fork and give the rice a taste. Adjust salt if needed.

Add the browned mushrooms and toss.

Press everything into one even layer and allow the bottom bits to crispy up for 2-3 minutes then toss and repeat the process a couple of times.

Turn off the heat and allow the rice to crisp up a bit more on the bottom while you make the fried eggs.

Do not cover the skillet as that will create steam.

Get a second skillet and add 1-2 tablespoons of avocado oil then heat on medium-high heat.

Add the eggs to your hot skillet and fry for 5-7 minutes on medium heat or until the whites are completely set and the yolks are still giggly.

If you prefer the yolk to be cooked a bit more, simply use your spatula to flip over the eggs and cook on the other side for 1-2 minutes.

Add some fried rice to your serving bowl then top with the fried egg, sliced green onion, sesame seeds and a bit of gochujang sauce for that extra bit of sweet and spicy!