Step One: Prepare your ingredients and sauces:

Prep the rice a day early if you can. For same-day cooking, use less water to avoid soggy rice. Also, chop ingredients and measure sauces beforehand. Speed matters—this recipe is all about quickness and readiness.

Step two: Prepare and scramble the eggs:

Crack five eggs into a small bowl, then add 1 tablespoon of milk and ½ teaspoon sea salt. Whisk the mixture. Heat a small frying pan over medium-low heat, and when warm, lightly spray with cooking oil. Scramble the eggs until they’re cooked. Once done, take them out of the pan and set aside.

Step Three: Cook the vegetables and Char Siu:

Preheat a wok or large frying pan over high heat. Once hot, add 2 tablespoons of avocado oil. Toss in diced onion and stir-fry for a minute until golden. Mix in the frozen vegetables and stir-fry for another minute. Finally, introduce the diced Char Siu, stirring everything together for a final minute until well combined. Take the mixture out of the wok and set it aside.

Step Four: Stir-fry the rice: 

In the wok, add 4 tablespoons of avocado oil. Sauté chopped green onion and Fresno red pepper for 30 seconds or until fragrant. Mix in the rice, breaking up clumps with a spatula. Cook for about 2 minutes, and keep stirring to prevent sticking.

Step Five: Flavor the rice: 

As the rice begins to brown slightly, introduce 1 tablespoon of dark soy sauce, 3 tablespoons of regular soy sauce, and 2 tablespoons of sesame oil. Keep stirring to blend the sauces with the rice thoroughly.

Step Six: Combine Meat, Veggies, and Eggs:

After the rice and sauces meld, reintroduce Char Siu, vegetable blend, and scrambled eggs to the wok.  Use your spatula to break apart the eggs and stir-fry the mixture for 1 to 2 more minutes. Once cooked, your Char Siu fried rice is ready to be served.