The rice needs to be cold for this recipe, so if you make it fresh, spread it out on a plate, cover with clear wrap and refrigerate until chilled.

Chop, dice, and mince all the veggies accordingly to create bite sized pieces.

In a large skillet, melt 1 tablespoon of butter over medium high heat. (You will be using the same pan for the entire meal). Scramble the eggs, cooking quickly. We want fluffy eggs, broken into small pieces. Once the eggs are cooked through, scoop them onto a plate. Set aside.

Pour the avocado oil into the pan, followed by all the veggies and garlic, reserving the greens for the very end of the cooking. Sauté over medium heat, stirring frequently. Once the veggies are soft, add in the chopped greens. Cook until wilted. My veggies cooked for a total of about 15 minutes. Spoon the veggies into a bowl. Set aside. Wipe down the pan if needed, we don’t want any sticky bits.

Replace the pan over medium high heat. Add 2 tablespoons of butter. Once melted and bubbling, add the chilled rice, followed immediately by the soy sauce and turmeric. Stir quickly with a metal spatula. Once the rice begins to brown, add back in the veggies, scrambled eggs, and sesame oil. Cook a couple minutes longer, then remove from heat.

Serve with a generous drizzle of lime juice and chopped fresh cilantro.