Cook the brown rice one to two days ahead of time (fried rice is typically made using leftover cooked rice). If you’re just now coming to this recipe and you don’t have leftover rice on hand, no worries - you can make it now.

Add 2 ½ tablespoons of the avocado oil to a large skillet or wok and add the yellow onion. Saute, stirring occasionally, until softened, about 5 minutes. Add the bell pepper, broccoli, carrot, ginger, garlic, broccoli, green onion, and peas, and stir well. Cover the skillet and cook for 3 to 5 minutes, or until the veggies reach your desired level of done-ness.

Stir the cooked brown rice into the skillet with the vegetables until everything is well combined. Stir in the coconut aminos (or liquid aminos), fish sauce, and sea salt. Taste the rice for flavor and add more aminos, fish sauce, or sea salt, to taste.

If adding spinach, do so now and cover the skillet for a few minutes, until the spinach has wilted.

Add the remaining ½ tablespoon of oil to a small skillet and heat over medium-high. Pour the beaten eggs into the hot skillet and cook, stirring occasionally, until the scrambled eggs are cooked through.

Stir the scrambled eggs into the vegetable fried rice, and serve.