Dice carrots, green bell pepper, and yellow onion.

Cook brown rice if not already cooked.

Heat half of the olive oil in a medium-sized pan over medium heat.

Beat eggs (3 egg whites and 1 whole egg) together.

Pour beaten eggs into the pan and cook, stirring occasionally, until scrambled.

Season with salt and pepper to taste.

Remove scrambled eggs from the pan and set aside.

Add the remaining olive oil to the pan and heat.

Add diced carrots to the pan and cook for 3 minutes over medium heat.

Add diced green bell pepper to the pan and cook for 1 minute over medium heat.

Add diced yellow onion to the pan and cook for 4-5 minutes over medium heat, until softened but not squishy.

Season with salt and pepper to taste.

Add cooked brown rice to the pan with the vegetables.

Reduce heat to medium-low and stir constantly to prevent sticking.

Add soy sauce and mix well.

Add scrambled eggs back to the pan and mix everything together on low heat for about 2 minutes.

Season with salt and pepper to taste.

Remove from heat and serve immediately.