Cook the rice: Wash and dry all produce. Bring a medium pot of water to a boil with a large pinch of salt. Once boiling, add the rice and cook for 25-30 minutes, until tender. Drain, (just like pasta) and return to the pot. Keep covered until the rest of the meal is ready.

Peel the carrot with a peeler and shave it into ribbons lengthwise. Repeat with the zucchini. Trim the ends of the scallions, then thinly slice. Cut the broccolini into 1-inch pieces. Thinly slice the mushrooms. Mince or grate the garlic. Peel and mince the ginger.

Toss the scallions in a small bowl with the vinegar and a pinch of salt.

Make the ginger-soy sauce: In a another small bowl, combine the soy sauce, garlic, ginger, and 1 teaspoon sugar.

Heat a drizzle of 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. Remove from the pan and set aside. Repeat with the zucchini. Remove from the pan and set aside. Add the broccolini and mushrooms and a drizzle of oil to the pan and cook, tossing for 6-8 minutes, until golden brown and slightly crispy. Season with salt and pepper and set aside with the other veggies. Optional: If you’ve got them, this would be the time to fry up two sunny-side eggs in the pan! If not, proceed to step 6.

Pour the ginger-soy sauce into the pan, reserving a spoonful. Simmer for 1-2 minutes, until thickened.

Plate and serve: Plate the rice and arrange the zucchini, carrots, broccolini, and mushrooms on top. Sprinkle with pickled scallions and sesame seeds. Top with the sunny-side eggs, if using. Drizzle with the reserved ginger-soy sauce and hot sauce (to taste). Enjoy!