In a medium bowl, whisk together the chicken broth, cornstarch, soy sauce, garlic, ginger, brown sugar, sesame oil, and red pepper flake, if using. Set the sauce aside.

In a large skillet or wok, heat the canola oil over medium heat. Add the carrots, both the red and yellow peppers, mushrooms, broccoli and snap peas to the pan. Stir often, cook for 5 – 7 and add 1 Tbsp of water halfway through the cooking time.

Once the vegetables are tender-crisp, add the sauce to the skillet or wok. Continue to cook, stirring often, until the mixture has reached the desired consistency. Remove from the heat and keep warm.

To poach the eggs, place 3 – 4 inches of water in a medium saucepan along with 1 tsp of vinegar and bring to a boil.

Once boiling, reduce heat to low so the water is slowly simmering. Break the eggs individually into a small bowl or ramekin and pour gently into the simmering water. Repeat with the remaining eggs.

Cook the eggs for about 4 minutes, or until the whites of the eggs are set and the yolks are just beginning to firm up; you want the yolks to still be slightly runny.

Use a slotted spoon to remove the eggs to a paper towel-lined plate.

To build the bowls, divide the cooked rice between the 4 bowls. Then spoon the vegetables and the sauce over each of the bowls of rice. Gently place one egg on the top of each bowl.

Garnish with sesame seeds. Top with garlic chili sauce or siracha if desired.