• Wash and dry all produce. • Trim, peel, and dice carrots into 1/4-inch pieces. Remove strings from snap peas; halve crosswise on a diagonal. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.

• In a small bowl, combine sesame oil, sweet soy glaze, half the vinegar, and 1 tsp sugar. (For 4 servings, use all the vinegar and 2 tsp sugar.) • In a separate small bowl, combine mayonnaise with sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and season with salt and pepper. Cook, stirring, until slightly tender, 4-5 minutes. • Add snap peas; cook until slightly tender, 1-2 minutes. • Add ginger, garlic, and scallion whites; cook until fragrant, 30-60 seconds. • Stir in sesame soy mixture; cook, stirring, until sauce has thickened and veggies are coated, 1-2 minutes more. • Turn off heat; transfer veggie mixture to a large bowl. Wipe out pan.

• Heat another drizzle of oil in pan used for veggies over medium-high heat. Massage rice in package to break up grains, then add to pan. Cook, without stirring, until slightly crispy on bottom, 2-3 minutes. • Add veggie mixture and stir to combine. • Stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper to taste. Press into an even layer; cook until rice is slightly crispy, 1-2 minutes more. Turn off heat.

• Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large nonstick pan for 4 servings) over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. Turn off heat.

• Divide veggie fried rice between bowls; top each with a fried egg. Drizzle with sriracha mayo, garnish with scallion greens, and serve.