• Wash and dry produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. Trim 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 1/4-inch-thick half-moons. Trim and remove strings from snap peas.

• 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, 11/4 cups water (21/4 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 snap peas and another drizzle of oil to pan. Cook, undisturbed, until charred on one side, 1-2 minutes. Continue to cook, stirring occasionally, until tender and charred all over, 1-2 minutes more. Season with salt and pepper. • Turn off heat; transfer to bowl with veggies. Wipe out pan. While veggies cook, pat steak dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Transfer to a cutting board and allow to rest 5 minutes.

• Heat a drizzle of oil in pan used for veggies 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.

• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Arrange carrot, zucchini, and snap peas on top. Top each bowl with a fried egg and pickled scallion whites (draining first). Drizzle with sauce and any remaining Sriracha to taste. Sprinkle with scallion greens and serve. Thinly slice steak crosswise; serve atop bowls