Bring a large pot of water to a boil with a large pinch of salt. Once boiling, add the rice and cook for 25-30 minutes. Once the rice is tender, drain and return to the pot. Cover and allow to steam.

Peel the carrot and, with a peeler, shave it into ribbons lengthwise. Repeat with the zucchini. Trim the scallions, then cut in half lengthwise. Cut each length into 3-inch pieces, then thinly slice the scallion lengthwise into a julienne. Thinly slice the mushrooms. Mince or grate the garlic. Peel and mince the ginger.

Marinate the steak: combine soy sauce, garlic, ginger, and 1 teaspoon sugar in a medium bowl. Thinly slice the steak against the grain, then toss into the soy sauce mixture and let sit for 10 minutes.

Pickle the scallions: toss the scallions in a small bowl with the vinegar and a pinch of salt.

Heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the carrots and season with salt and pepper. Cook, tossing for 4-5 minutes, until crisp-tender. Set aside. Repeat with the zucchini. Set aside. Add the mushrooms to the pan and cook 4-5 minutes, tossing, until golden brown and slightly crispy. Season with salt and pepper.

Heat another 1/2 tablespoon olive oil in the same pan over medium-high heat. Working in batches, sear each slice of steak for about 20 seconds per side, until browned, then set aside. If you have eggs handy, this would be the time to fry up 2 sunny side eggs!

Pour the marinade into the pan and simmer for 1-2 minutes, until thickened.

Serve the rice and arrange the steak, zucchini, carrots, and mushrooms on top. Top with the pickled scallions, sesame seeds, and fried eggs (if using). Drizzle with the reduced marinade. Enjoy!