Step 1

Heat a large skillet with 1 tablespoon of oil over medium high heat. Add carrots and onions and cook for about 3-4 minutes.

Step 2

Toss cooked rice into the pan and add in the peas, corn, sriracha, fish sauce, and soy sauce and stir to combine.

Step 3

Meanwhile, 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.