• Wash and dry 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 pot, combine rice, 11/4 cups water (21/4 for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to low simmer; cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

• In a small bowl, combine sweet soy glaze, half the sesame oil, half the vinegar, and 1 tsp sugar. (For 4 servings, use all the sesame oil, 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; season with salt and pepper. Cook, stirring, until slightly tender, 4-5 minutes. • Add snap peas and 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 a drizzle of oil in same pan over medium-high heat. Add beef or organic beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to bowl with veggies. Wipe out pan.

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice to pan. Cook, without stirring, until slightly crispy on bottom, 2-3 minutes. • Add veggie mixture and stir to combine. 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. • Optional: Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Once hot, crack two eggs* into pan and cover. (For 4, use four eggs; you may want to cook in batches.) Fry eggs to preference. Season with salt and pepper.

• Divide veggie fried rice between bowls; top each with a fried egg (if using). Drizzle with Sriracha mayo, garnish with scallion greens, and serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. Ground Beef is fully cooked when internal temperature reaches 160°.