In a small bowl mix the soy sauce, rice vinegar and sugar. Set aside.

In a wok, heat one tablespoon oil and stirfry sliced scallions and mushrooms until soft about 3-5 min. Set aside in a bowl.

Heat 3 tablespoons oil in wok until oil starts to smoke. Add rice and stir until rice is heated thru and rice is coated with oil about 4-5 min. Pile the rice in the center of the wok and pour soy sauce mixture down the side of the wok. Stir rice until fluid is absorbed.

Push the rice in the wok to the sides creating a well in the middle. Add the oil and once heated add the scrambled egg stirring until desired doneness (I like them a little wet).

Mix back in the veggies and stir until blended.