Zucchini & Mushroom Bibimbap Bowls

• 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 a large, preferably nonstick, pan 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 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 eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.