Wash & dry all produce. Halve zucchini lengthwise; cut crosswise into halfmoons. Trim & thinly slice mushrooms. Trim & thinly slice scallions, separating whites from greens. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. *Tip: I found it easier to lie the carrot on its side & firmly press into the carrot to create long ribbons. Peel & mince or grate ginger.

Cook rice according to package details. Once cooked, mix in 1 TBSP butter & ginger into pot.

Meanwhile, in a small bowl, combine scallion whites, vinegar & a pinch of salt; set aside to marinate. In a separate small bowl, combine sesame oil, coconut aminos, 1 TBSP sugar & up to 1 tsp sriracha.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot & season with pepper. Cook, stirring, until just tender, 3-4 mins. Transfer to a medium bowl. Add zucchini & another drizzle of oil to pan. Cook, stirring, until tender, 5-6 mins. Transfer to bowl with carrots. Add mushrooms & another drizzle of oil to pan. Cook, stirring, until tender, 3-5 mins. Turn off heat; transfer to bowl with other veggies. *Season veggies with salt and pepper (optional). Wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan & cover. Fry eggs to preference.

Fluff rice with a fork; divide between bowls/plates. Arrange carrots, zucchini & mushrooms on top. Top each bowl with a fried egg & pickled scallion whites (draining first). Drizzle with sauce & any remaining sriracha to taste. Sprinkle with scallion greens & serve. *I’m not an onion fan, so I passed on all the onion steps!