Easy Gluten Free Fried Rice (Better Than Takeout)

Cook your rice according to the package instructions, then set it aside to cool. Cold or day-old rice works best for fried rice.
Heat a large skillet or wok over medium heat and add a tablespoon of oil. Once hot, add the diced onions and cook for 2 to 3 minutes until softened.
Add the minced garlic and cook for about 30 seconds to 1 minute, just until fragrant.
Stir in the peas, carrots, and bell peppers and cook for about 5 minutes, until the veggies are tender.
Add the cooked rice to the pan and gently stir everything together.
In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, salt, pepper, and ginger. Pour the sauce over the rice and toss until everything is evenly coated.
In a small bowl wisk together the eggs. Push the rice to the edges of the pan, creating a well in the center. Pour the beaten eggs into the middle and let them sit for 1 to 2 minutes, then gently scramble them in the center of the pan.
Once the eggs are cooked, stir them into the rice until fully combined.
Serve warm and top with green onions, sesame seeds, red pepper flakes, or sriracha if you like a little extra kick.