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Whisk together coconut aminos, vinegar and honey in a small bowl.
Add 1 tbsp avocado oil and vegetables. Saute until veggies are tender, about 2 minutes.
Stir in garlic, ginger and scallions and saute for 30 seconds. Add bok choy and cook, stirring often until bok choy wilts.
Remove from heat and drizzle sesame oil on top. Add a few shakes of sriracha if desired and sprinkle of sesame seeds.
Divide fried rice among 4 plates and serve.