Start by washing and chopping all your vegetables. Dice the carrot, onion, and bell pepper into bite-sized pieces. Having everything prepped and ready to go will make the cooking process smooth and efficient.
In a wok or large skillet, heat the olive oil (or ghee) over medium-high heat. Allow it to warm for about a minute until it’s hot and shimmering.
Add the diced onion first to the pan, cooking for about 2 minutes until it becomes translucent. Then, add the carrot and bell pepper, stirring frequently for another 3-4 minutes until the vegetables are tender but still crisp.
Stir in the cooked rice, breaking up any clumps. Keep stirring to ensure the rice gets coated in the oil and mixes well with the veggies.
Pour in the water and soy sauce, stirring continuously. This will help to steam the rice slightly and allow it to absorb the flavors. Cook for another 2-3 minutes.
Remove the pan from the heat. Slice the avocado and set it aside. Serve the stir fry in bowls, topped with avocado slices, a sprinkle of sesame seeds, and fresh parsley or cilantro. For an extra kick, drizzle with sriracha sauce.
