Instructions

1. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core.
2. Trim & halve zuchinni and cut crosswise into 1/4 inch thick half-moons.
3. Melt butter in a small pot over medium-high heat. Add ginger and cook, stirring until fragrant, 30 seconds. Add rice, 1 1/4 cups water, and a pinch of salt to pan. Bring to a boil then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered and off heat until ready to serve.
4. While rice cooks, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. In another small bowl, combine sesame oil, soy sauce, and Sriracha.
5. Heat a drizzle of oil in a large nonstick pan over medium high heat. Add carrots and season with salt & pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl. Add another drizzle of oil to pan along with zucchini. Cook, stirring until tender, 5-6 minutes. Transfer to bowl with carrots. Add another drizzle of oil along with mushrooms and cook, stirring, until tender, 3-5 minutes. Season with salt & pepper. Turn off heat and transfer mushrooms to bowl with vegetables.
6. Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt & pepper.
7. Fluff rice with a fork and season with salt & pepper; divide between 2 bowls. Top rice with vegetables, a fried egg each, and pickled scallion whites (after draining). Drizzle with sauce and any additional Sriracha. Sprinkle with scallion greens.