Veggie-Stuffed Fried Rice

Heat about a tablespoon of avocado oil in a large (12-inch) cast iron skillet over medium-high heat. Add the beaten eggs and scramble until not quite fully set. Remove from pan and set aside.

Add another tablespoon of avocado oil to the now-clean pan. Add the onions and mushrooms and cook, stirring frequently, for 5 minutes. Add the carrot, zucchini, bell pepper, spinach, and green peas and cook, stirring frequently, until carrots are tender crisp, about 3–5 minutes. Add the garlic and cook for another 2 minutes. Season to taste with salt and pepper. Remove veggies from pan.

Add a bit more avocado oil to the clean pan and add the chicken. Cook until no longer pink in the middle, about 8–10 minutes. Season with salt and pepper to taste. Remove from pan.

Add 2 tablespoons of avocado oil and butter to the now-empty pan (it’s okay if there’s some crispy bits from chicken still in the pan) and turn the heat up to high. Once the butter melts, add the rice. Gently break up any large clumps. Cook, stirring frequently, until rice is hot and turning brown here and there.
Meanwhile, whisk together the soy sauce, sugar, and sesame oil.

Return the eggs, veggies, and chicken to the pan. Add the soy sauce mixture and give everything a good stir. Heat until everything is nice and hot. Serve immediately with green onions, butter and hot sauce (gochujang is my favorite).