Prep: Dice the 1 medium carrot and ¼ medium yellow onion into 1" chunks. Cut the ¼ medium bell pepper into 1" chunks. Measure ¼ cup cooked rice, 2 tbsp water, 1 tsp soy sauce, 1 tsp sesame seeds, and 1 tsp sriracha (optional). Slice or dice ½ small avocado and finely chop the 1 sprig parsley (or cilantro).

Heat a medium or large wok or frying pan over medium-high heat until hot. Add 1 tsp olive oil (or ghee) and swirl to coat.

Add the diced carrot, onion, and bell pepper to the pan. Stir every 2 minutes and cook until the vegetables are softened and beginning to brown, about 8–10 minutes.

Add the ¼ cup cooked rice, 2 tbsp water, and 1 tsp soy sauce. Reduce the heat to medium and stir to combine, breaking up any rice clumps.

Cook, stirring occasionally, until the water has mostly evaporated and the rice is heated through, about 2–3 minutes. Taste and adjust by adding the sriracha if using.

Remove from heat, transfer to a plate, and garnish with the ½ small avocado, 1 tsp sesame seeds, and the chopped parsley (or cilantro). Serve immediately.