Gather all your ingredients and have them easily accessible near your stove.

Warm a large skillet over medium-high heat. Add 1 ½ teaspoons of avocado oil.

Pour in the scrambled eggs and cook until lightly set. Transfer to a bowl.

Add 1 tablespoon of avocado oil to the skillet. Sauté chopped onion and carrots until onions are translucent.

Stir in remaining vegetables and salt, cooking until golden.

Return sautéed vegetables to the bowl with eggs. Add another tablespoon of oil to the skillet.

Add ginger, garlic, and red pepper flakes to the pan and cook until fragrant.

Incorporate cooked brown rice, stirring occasionally until heated.

If using greens, stir them in along with green onions. Mix everything together.

Drizzle in tamari and sesame oil, adjusting seasoning as needed.

Plate and serve with chili-garlic sauce or sriracha on the side.