Step 1

Chop up your veggies. In a small jar whisk or shake together the gochujang sauce, soy sauce, toasted sesame oil and honey.

Step 2

In a large cast iron or ceramic-coated nonstick skillet, heat the avocado oil over medium-high heat. Add the onion, carrots, celery, bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and quickly stir-fry until fragrant, 30 seconds or so. Add the peas.

Step 3

Remove all the veg to a bowl. Add another little swish of oil and add the egg. Don’t touch it, let it bubble and cook up into a thin pancake shape. Once it is mostly cooked use your spatula to chop it up into pieces. Remove it to the bowl with the veggies.

Step 4

Add another little swish of oil and add the leftover rice to the pan. Toss the rice grains with the oil to get each grain evenly coated. Return veggies and eggs to the pan with the rice. Drizzle in the sauce and then toss everything to combine well. Season with some cracks of black pepper.

Step 5

Top with additional protein (if using), green onions, sesame seeds, sriracha mayo and cashews, if desired!