In a medium pot over medium-high heat, bring water to a simmer. Add rice and a big pinch of Kosher salt and stir. Bring to a gentle simmer, then cover pot tightly and turn heat to low. Cook for 15 minutes without removing the lid, then turn off heat and let sit, covered, for 10 minutes. (At this point, you can let the rice cool and store in an airtight container in the refrigerator for up to two days before using to make the fried rice. It’s actually recommended to use older rice for fried rice, even if you just let it sit in the refrigerator for an hour or two).

When ready to make the fried rice, heat a large pan over medium heat. Add a drizzle of avocado oil, onions, and a decent pinch of Kosher salt. Cook, stirring occasionally, until golden brown and translucent, 7-8 minutes (TIP: If browning too quickly, add in a couple tablespoons of water to steam onions and cook a little faster).

Add scallion whites and light green parts and garlic and cook, stirring often, for 1 minute, until fragrant and softened. Transfer mixture to a medium bowl.

Using the same large pan, heat a large drizzle of avocado oil and half the sesame oil over medium-high heat. Add eggs and cook, stirring with a rubber spatula, until the eggs are half cooked and still runny.

Add rice, onion mixture, another large drizzle of avocado oil, and the remaining sesame oil. Stir well, breaking up the eggs and rice evenly. Spread out mixture up the sides of the pan. Let cook for one minute, letting the bottom brown slightly, then stir and repeat another 3 times, spreading out the rice and letting it sit for 1 minute each time. Add another drizzle or two of oil around the edges of the pan while cooking if rice is looking too dry.

Add soy sauce and stir to coat the rice. Remove from heat and stir in most of the scallion greens (keeping a little for garnish). Season with Kosher salt, to taste.