Heat 1 tablespoon of oil in a large skillet over medium-high.
Add bell pepper, onion, and carrots. Stir-fry for about 5 minutes, until vegetables are softened and lightly browned.
Add mushrooms and cook for 5 minutes or until they release their juices.
Push vegetables to the sides of the pan. Add remaining tablespoon oil. Stir in garlic and rice. Stir fry about 5 minutes, making sure all of the rice gets in contact with the skillet.
In a small bowl, whisk together eggs with 2 tablespoon soy sauce.
Push the rice to the sides of the pan with the vegetables.
Stir eggs into the pan. Cook 30 seconds then stir in with the rice and vegetables.
Meanwhile, whisk together remaining 3 tablespoon soy sauce, Sriracha sauce, sesame oil, rice wine vinegar, and fish sauce if using. Stir into the pan.
Let cook, stirring often for 5 minutes until sauce is absorbed.
Sprinkle green onion over fried rice if using, and serve with extra soy sauce if desired.
Notes
*Any oil will work like avocado oil, canola oil, peanut oil, or olive oil.*If you have some fresh ginger, add 1 minced teaspoon with the garlic.*Add 1 cup of edamame for added protein. Stir in after adding the sauce.*Based on my Pork Fried Rice recipe