Gochujang Fried Rice

1: To make gochujang sauce, combine 3 tablespoons tamari, 3 tablespoons avocado oil, and gochujang in a small bowl and whisk until smooth.

2: In a medium bowl, whisk the eggs, seasoning them with salt and pepper.

3: Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat.

4: Add the whisked eggs to the hot pan and scramble until cooked into small pieces, then remove and set aside.

5: Add 1 tablespoon avocado oil and chicken to the skillet, seasoning with 1 tablespoon soy sauce, and sauté for 2 minutes until lightly browned.

6: Add diced carrots and onion, sautéing until the onions are translucent and carrots softened, about 4-5 minutes.

7: Add minced garlic and sauté for an additional 30 seconds.

8: Stir the cooked rice and gochujang sauce into the skillet, mixing until the rice is well coated.

9: Mix in the scrambled eggs and green onion. Allow the rice to sit undisturbed for 2 minutes until it crisps up slightly.

10: Transfer to a serving dish and garnish with green onion, sesame seeds, and gochugaru. Optionally, top with a fried egg.