Cook Brown Rice (4 cup) according to package instruction.
Heat a medium skillet with 1 tablespoon Vegetable Oil (2 tablespoon) over medium high heat. Add Carrot (1/2 cup) and Onion (1/2 cup) and cook for about 3-4 minutes.
Add cooked rice into the pan with the carrot/onion mixture. Add the Frozen Green Peas (3/4 cup), Frozen Corn (3/4 cup), Sriracha (1 1/2 teaspoon), Fish Sauce (1/2 teaspoon), and Soy Sauce (2 tablespoon). Toss to combine. Keep the heat on low to keep warm.
Meanwhile, heat a small skillet with 1/4 tablespoon olive oil. Fry the Egg (4) one at a time for each serving. Garnish with Scallion (1 tablespoon) and serve immediately.