This Vegetable Fried Rice is loaded with tons of extra vegetables and topped with a fried egg!
Heat a large skillet with 1 tablespoon of oil over medium high heat. Add carrots and onions and cook for about 3-4 minutes.
Toss cooked rice into the pan and add in the peas, corn, sriracha, fish sauce, and soy sauce and stir to combine.
Heat a small skillet with a 1/4 tablespoon olive oil. Cook 4 fried eggs one at a time with 1/4 tablespoon olive oil for each serving.
Garnish with scallions and serve immediately.