In a small bowl, combine the soy sauce, brown sugar, rice vinegar fish sauce minced garlic and salt. Set aside
In a large skillet, heat a few sprays of cooking spray over medium-high heat. Sauté the carrots and mushrooms until tender-crisp, about 4-5 minutes.
Add the spinach, bean sprouts and soy sauce mix and continue to sauté until spinach is wilted, about 2-3 more minutes.
In a small bowl mix together the spicy chili sauce ingredients.
Place ¾ cup rice into two bowls and split the sautéed vegetables between the two bowls. Top with the spicy chili sauce.
Top with a fried egg if desired.