Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, dice sweet potato into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Gently crush crispy fried onions in their package.

Toss sweet potato and zucchini on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium, preferably nonstick, pan, combine 4 TBSP oil, garlic, scallion whites, sesame seeds, crispy fried onions, ¼ tsp salt, and as many chili flakes as you like (8 TBSP oil and ½ tsp salt for 4 servings); heat over medium-high heat.

Once sizzling, cook, stirring frequently, until garlic is golden brown and mixture is fragrant, 2-3 minutes.

Turn off heat; transfer to a small heatproof bowl. Wash out pan.

When veggies have 5 minutes remaining, heat a drizzle of oil in pan used for chili crisp over medium heat.

Once hot, crack eggs into pan and cover. Fry to preference; season with salt and pepper.

Fluff rice with a fork.

Divide rice between bowls; top with roasted veggies and fried eggs in separate sections. Drizzle with gochujang aioli and chili crisp. Garnish everything with scallion greens and serve. TIP: This dish is meant to be mixed in the bowl before being enjoyed!