Healthy Vegetable Fried Rice

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Rice Cooker Instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
1½ cups Japanese short grain rice, 2 cups filtered water
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Stovetop Instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
1½ cups Japanese short grain rice, 2 cups filtered water
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Optional: once the rice is finished cooking, transfer to a sheet pan and let it dry out while you start the next steps.

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Cook vegetables - Add 1 tablespoon avocado oil to a large heavy-bottomed skillet or dutch oven over medium-high heat. Add carrots, celery, and zucchini and cook until the carrots begin to soften, occasionally stirring every minute. After about 3 minutes, stir in asparagus and spinach and cook for an additional 3 minutes. Turn the heat to medium-low and stir in garlic and scallions.
2 tablespoon avocado oil, 1 medium carrot, 1 celery rib, diced, 1 zucchini, 10 asparagus spears, 1 cup spinach, 2 scallions, 2 cloves garlic
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Cook rice - Once the garlic is fragrant, about 1 minute, turn the heat back to medium-high and add in the cooked rice one cup at a time, folding the ingredients into the rice. Pour the soy sauce and sesame oil over the rice and fold the ingredients until all of the rice is evenly coated.
¼ cup cup soy sauce, low-sodium soy sauce, or tamari, 1 tablespoon toasted sesame oil
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Cook eggs - Whisk the eggs in a bowl. Turn down the heat to medium-low. Push the rice to one side of the pan and the remaining 1 tablespoon of avocado oil to the empty side of the pan. Add the eggs and stir them in a circular motion with a rubber spatula until they just set and form a soft scramble. Stir the eggs and furikake into the rice and use a wooden spoon to scrape some of the fond (the browned bits stuck to the bottom of the pan) and mix it into the rice. Serve in bowls and enjoy.
2 eggs, 1 tablespoon furikake