Heat sesame oil and half the vegetable oil in a large non-stick frying pan or wok over medium-high heat, add ginger, spring onion and garlic and stir-fry for 1-2 minutes until fragrant. Add rice, stir-fry for 4-5 minutes to warm through, add soy sauce and stir to combine. Season to taste and keep warm.
Heat half the remaining oil in a separate on-stick frying pan over medium-high heat, crack in two eggs and fry for 2 minutes for soft yolks. Transfer to a plate and repeat with remaining oil and eggs.
Divide fried rice among serving bowls and top each with a fried egg and Hass avocado quarters. Drizzle with chilli sauce to taste, scatter with sesame seeds and spring onion and serve with extra soy sauce if desired.
To make 4 cups of brown rice you’ll need to start with approximately 1½ cups raw brown rice.