Slice the Zucchini (1) in half lengthwise, then slice into half inch thick half moon slices. Set aside.
Peel and cut the Carrot (3 ounce) into matchsticks.
Remove the stem from the Cremini Mushroom (4 ounce) and discard. Slice the mushrooms into half inch thick slices, and set aside.
In a medium saucepan, add one cup of water and the Basmati Rice (4 ounce) and bring to a boil over medium-high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes. Remove from heat, fluff rice, and hold until plating.
In a large saute pan over medium heat, add Sesame Oil (2 tablespoon). When hot, add the matchstick carrots and zucchini and cook for 2-3 minutes.
Add the Bamboo Shoots (4 ounce), mushrooms, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Remove from heat and keep warm for plating.
Add the Scallion (2), Tamari Soy Sauce (2 tablespoon), and ground black pepper to the rice. Stir to combine and keep warm for plating.
In a medium non stick pan, heat Vegetable Oil (1 teaspoon) over medium low heat. Carefully crack the Egg (2) slowly into the pan next to one another, but not touching. Do not break the yolks! Season with a pinch of salt and pepper.
Lower the heat to low, place a lid on the pan, and cook eggs for 2-3 minutes until the whites are set but the yolk is still runny. Remove pan from heat, and be ready to serve immediately. Do not overcook the yolks!
In the center of two bowls, place the rice mixture. Place the vegetable mixture on top. Set fried egg directly on top.
Serve with Sriracha (1 tablespoon) on the side.