First cook the brown rice in a saucepan. Once the rice is fully cooked remove from heat and place in the refrigerator for about 2-3 hours.
Chop the carrots and scallions. If canned strain the bean sprouts and rinse.
In a wok or large fry pan drizzle the 2 teaspoons of peanut oil. Add the vegetables, sprouts, and start scrambling the egg in the pan. Once the ingredients are lightly sauteed. Add the soy sauce to the pan and then pour in the rice a few scoops at a time. Make sure you are constantly moving the ingredients around to prevent sticking. Once the rice is browned turn off heat.