Follow these simple steps to create your delicious stir-fry masterpiece:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, honey (or maple syrup), and sriracha (if using). Set aside. In a separate tiny bowl or cup, mix the cornstarch with 1 tablespoon of cold water to create a smooth slurry. Set this aside as well.
2. Prep the Aromatics & Veggies: Ensure all your vegetables are chopped, sliced, and ready to go (mise en place). This is crucial for a quick stir-fry process. Heat the avocado oil (or other high-heat oil) in a large skillet, wok, or flat-bottomed pan over medium-high heat.
3. Sauté Aromatics: Add the minced garlic, grated ginger, and the white parts of the green onions to the hot oil. Stir-fry for about 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
4. Cook the Harder Vegetables: Add the broccoli florets and carrots to the wok. Stir-fry for 3-4 minutes until they begin to soften but are still crisp-tender. These vegetables take a bit longer to cook.
5. Add Softer Vegetables: Add the sliced bell pepper, snap peas (or snow peas), and mushrooms to the wok. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp. You want them cooked through but still retaining some bite and vibrant color.
6. Cook the Egg (if using): Push the vegetables to one side of the wok. If the pan seems dry, add a tiny drizzle more oil to the empty side. Pour the lightly beaten eggs onto the empty side. Let them set for a moment, then scramble them with your spatula until just cooked. Break the scrambled egg into smaller pieces and mix it with the vegetables.
7. Add Rice & Sesame Oil: Add the chilled, day-old rice to the wok. Drizzle the 1 tablespoon of sesame oil over the rice. Break up any clumps of rice with your spatula and stir-fry, tossing frequently, for 2-3 minutes until the rice is heated through and slightly crisped in spots. Ensure the rice is well combined with the vegetables and egg.
8. Sauce it Up: Pour the prepared soy sauce mixture over the rice and vegetables. Stir well to coat everything evenly.
9. Thicken the Sauce: Make a well in the center of the rice mixture. Pour in the cornstarch slurry and stir it quickly for about 30 seconds to 1 minute, then mix it into the rest of the stir-fry. The sauce will thicken slightly and coat the rice and veggies beautifully.
10. Finish and Serve: Remove from heat. Stir in most of the green parts of the sliced green onions, reserving some for garnish. Taste and adjust seasoning if necessary (more soy sauce for saltiness, a touch more honey for sweetness, or sriracha for heat).
11. Garnish and Enjoy: Serve immediately, garnished with the remaining fresh green onions and a sprinkle of toasted sesame seeds.