Follow these simple steps for a delicious and quick meal:

1. Prepare Your Sauce: In a small bowl, whisk together the soy sauce (or tamari), oyster sauce (or vegetarian alternative), rice vinegar, brown sugar (if using), and white pepper. Set aside. This ensures your sauce is ready to go when you need it, as stir-frying happens quickly!
2. Mise en Place (Prep Everything): This is crucial for stir-frying. Ensure all your vegetables are washed, chopped, and ready. Have your minced garlic, grated ginger, and sliced green onions at hand. If using eggs, have them lightly beaten in a separate small bowl. Have your cooked and cooled rice nearby.
3. Scramble the Eggs (Optional): Heat about 1/2 teaspoon of sesame oil or avocado oil in a large skillet, wok, or heavy-bottomed pan over medium-high heat. Pour in the beaten eggs and cook, stirring gently, until just set but still slightly moist. Remove the eggs from the wok and set them aside on a plate.
4. Sauté Aromatics: Add the remaining avocado oil (or other high-heat oil) to the wok and heat over medium-high until it shimmers. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the white parts of the sliced green onions and stir-fry for another 30 seconds.
5. Cook the Harder Vegetables: Add the broccoli florets and carrots to the wok. Stir-fry for 2-3 minutes. These vegetables take a bit longer to cook, so they go in first. You want them to become tender-crisp.
6. Add Softer Vegetables: Add the sliced bell pepper and snap peas (or snow peas) to the wok. Continue to stir-fry for another 2-3 minutes. The goal is to cook the vegetables until they are bright in color and tender-crisp, not mushy.
7. Push Veggies Aside & Fry Rice: Push the vegetables to one side of the wok. If the wok seems dry, you can add the tablespoon of sesame oil now, or a little more avocado oil, to the empty side. Add the cooked and cooled rice to the empty space. Break it up with your spatula. Let it sit for a minute or two to get slightly crispy on the bottom, then stir-fry, incorporating it with the vegetables. Ensure the rice is heated through and any clumps are broken apart.
8. Sauce it Up: Pour the prepared sauce mixture evenly over the rice and vegetables. Stir everything together quickly and thoroughly to ensure every grain of rice and piece of vegetable is coated. Cook for another 1-2 minutes, allowing the sauce to heat through and slightly caramelize.
9. Combine and Finish: Stir in the cooked scrambled eggs (if using) and most of the green parts of the sliced green onions. Toss everything together to combine.
10. Serve Immediately: Taste and adjust seasoning if necessary (you might want a dash more soy sauce or a pinch of white pepper). Serve hot, garnished with the remaining green onion tops and toasted sesame seeds.