Veggie Bibimbap Rice Bowl

Melt 1 TBSP butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant, about 2 minutes. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low. Cook until water has absorbed and rice is tender, about 15 minutes.

Meanwhile, in a small bowl, combine scallion whites with vinegar and a pinch of salt; set aside to marinate. In a second small bowl, combine sesame oil, 1 TBSP sugar (2 TBSP for 4 servings), up to 1 tsp sriracha, and soy sauce.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). 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 pan. Cook, stirring, until tender, 5-6 minutes. 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. Transfer to bowl with other veggies. Wipe out pan.

Heat 1 TBSP oil in pan used to cook veggies over medium heat. Once hot, crack eggs into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Cook until whites are set but yolks are still runny, about 3 minutes. Season with salt.