Step 1

In a wok or a large cast iron skillet, heat 1-2 tablespoons (depending on the size of your pan) of oil over medium high heat. Crack 2 eggs (if using) directly into the hot pan and stir with a wooden spoon until cooked through, breaking it up into pieces. Remove from the pan and set aside. Wipe the pan clean with a paper towel.

Step 2

Add another 1-2 tablespoons of oil back to the pan, over medium heat. Add garlic and green onion, 1 teaspoon kosher salt, and vegetables, stirring often for 2-3 minutes.

Step 3

Add cruciferous mixture, and cook another 2 minutes, until softened. Add chilled rice and cooked egg, mixing everything together, and spread out across the bottom of the pan, allowing it to cook without stirring for at least 30 seconds, you want the rice to get a little bit crispy. Repeat as necessary for more crispy edges. Then stir occasionally for 3 minutes over medium to medium high heat till all the rice is warmed through. Remove from heat.

Step 4

In a small bowl or measuring cup, stir together the coconut aminos, sweet chili sauce, and toasted sesame oil. Pour the mixture into the rice, allow it to bubble, and stir till combined. Serve warm with sriracha on the side for extra spice.