Wash and dry produce.

Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Pat steak* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add steak; cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board; wipe out pan.

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, 30 seconds.

Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle.

In a separate small bowl, combine sesame oil, soy sauce, 1 TBSP sugar (2 TBSP for 4 servings), and up to half the Sriracha (save the rest for serving).

Heat a drizzle of oil in pan used for steak over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender, 3-4 minutes. Transfer to a medium bowl.

Add zucchini and another drizzle of oil to same pan. Cook, stirring, until tender, 5-6 minutes. Season with salt and pepper. Transfer to bowl with carrot.

Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, 3-5 minutes. Season with salt and pepper.

Turn off heat; transfer to same bowl. Wipe out pan.

Heat a drizzle of oil in same pan over medium heat. Once hot, crack two eggs* into pan and cover. (Four eggs for 4 servings; you may need to cook in batches.) Fry eggs to preference. Season with salt and pepper.

Thinly slice steak against the grain.

Fluff rice with a fork; season with salt and pepper.

Divide rice between bowls. Arrange carrot, zucchini, and mushrooms on top. Top each bowl with steak, a fried egg, and pickled scallion whites (draining first). Drizzle with sweet sesame sauce and any remaining Sriracha to taste. Sprinkle with scallion greens and serve.