Fried Rice Bowl with Poached Eggs - Hess Persson Estates

Ingredients

• 2 qts of Water
• 1/4 c White Vinegar
• 2 tsp salt
• 4 Eggs
• 1 1/2 oz Canola Oil
• 2 c Shiitake Mushrooms, cut into 1/4″ slices
• 1 c Carrots, cut in half moons
• 1 Tbsp Garlic, chopped
• 1 tsp Ginger, peeled, chopped
• 6 c Long grain rice, cooked
• 1/2 c Peas
• 1/4 c Green onions, sliced on a bias
• 1/4+/- c Soy sauce, light (season to taste)
• 1 Tbsp Sesame seeds, toasted
• to taste Salt and Pepper