Cook the rice: 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.

Prep the veggies: Wash and dry all produce. Halve the zucchini lengthwise and thinly slice into half-moons. Thinly slice the mushrooms. Trim, then thinly slice the scallions, keeping the greens and whites separate. Mince or grate the garlic. Peel and mince the ginger.

Marinate the steak: Combine the 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 marinade.

Pickle the scallions: Toss the scallion whites in a small bowl with the white wine vinegar and a pinch of salt.

Cook the veggies: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook, tossing for 5-6 minutes, until golden brown and crispy. Remove from the pan and set aside. Repeat with the zucchini. Remove from the pan and set aside. Season with salt and pepper

Sear the steak: Heat another drizzle of 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. Remove from the pan and set aside. Repeat until all the slices are cooked. If you have eggs handy, this would be the time to fry up 2 sunny side eggs!

Finish and plate: Pour any remaining soy sauce marinade into the pan and simmer for about 1 minute, until thickened. Serve the rice and arrange the steak, zucchini, crispy mushrooms, and pickled scallions on top. Top with the sunny side up eggs (if using) and finish with a drizzle of the soy sauce marinade, sriracha (to taste), and the scallion greens. Enjoy!