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Asian Rice And Vegetable Bowl With Eggs And Chili Sauce

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2/3 cup short-grain brown rice

1/3 cup Thai sweet chili sauce (such as A Taste of Thai; found in the international aisle)

3 to 4 teaspoons Sriracha or Asian chili-garlic sauce

3/4 teaspoon toasted sesame oil

1 tablespoon rice vinegar

1 bunch broccoli, cut into florets

2 red or yellow bell peppers, thinly sliced

2 carrots, peeled and cut into thin sticks

2 tablespoons plus 1 teaspoon canola oil

4 large eggs

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