Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add rice and cook until tender, 25-30 minutes. Drain and return to pot. Keep covered until rest of meal is ready.

Wash and dry all produce. While rice cooks, peel carrot. Using a vegetable peeler, shave it into ribbons, running blade down the length. Repeat with zucchini. Trim scallions, then thinly slice into 3-inch-long, matchstick-sized strands. Chop baby broccoli into bite sized pieces. Thinly slice mushrooms. Mince or grate garlic. Peel and mince ginger.

In one small bowl, toss scallions with white wine vinegar and a pinch of salt. Set aside to allow scallions to quick-pickle. In another small bowl, stir soy sauce, garlic, ginger, and 1 tsp sugar until sugar dissolves.

Heat a drizzle of oil in a large pan over medium heat. Add carrot. Season with salt and pepper. Cook until tender but still crisp, 4-5 minutes, tossing frequently. Remove from pan and set aside. Add another teaspoon oil to pan and repeat with zucchini, removing from pan once cooked. Add baby broccoli, mushrooms, and a drizzle of oil to pan and toss until tender, 6-8 minutes. Season with salt and pepper. Remove from pan and set aside.

Pour soy sauce mixture into same pan. Bring to a simmer and let cook until slightly thickened, 1-2 minutes.

Divide rice between plates. Arrange carrots, zucchini, baby broccoli, and mushrooms on top. (TIP: If adding an egg, place it on top of veggies.) Garnish with scallions and sesame seeds. Drizzle with sauce from pan and hot sauce (to taste).