Add all sauce ingredients into a medium sized bowl and whisk together until mixed. Set aside.
In another small bowl, whisk eggs together with a fork. Set aside.
In a large skillet over medium heat, add 1 Tbsp. avocado oil.
When oil is warm, add beef and brown, breaking it up with a spatula into small pieces as it cooks.
Once beef is browned, add about half of the sauce and stir in as the beef finishes cooking.
Remove beef from skillet into a bowl and set aside. Leave 1-2 Tbsp. of leftover fat from the beef in the pan if there is any, otherwise, add additional 1 Tbsp. avocado oil.
Increase heat to medium-high. Add red pepper and onion to skillet and cook for 2-3 minutes until starting to brown. Add mushrooms and cook another 2-3 minutes until all vegetables are lightly browned.
Push vegetables to one side of the skillet and add 1 tablespoon sesame or avocado oil to empty space.
Add rice and let sear for 2-3 minutes. Use spatula to flip rice over and sear for another 2-3 minutes on the other side. If rice is sticking, add more oil. Break the rice clumps up and continue cooking, letting it sear for 30 seconds to a minute in between stirring to allow rice to brown.
Once rice has browned somewhat, stir in with veggies and push mixture off to one side of the skillet. Pour egg in to the open space and let it cook for 1-2 minutes, flip and then let other side cook until it starts to scramble. Break egg into pieces and stir into rice/veggie mixture on side of skillet.
Add cooked beef and remaining sauce to skillet. Stir to combine and cook for an additional minute.
Remove from heat, top with cilantro, green onion and sesame seeds and serve immediately. We like to serve with Kimchi but its delicious on it's own!