In a small pot, combine rice, 1¼ cups water (2¼ 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 use in Step 5.

While rice cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

In a medium microwave-safe bowl, combine carrots, scallion whites, vinegar, 1 tsp sugar, and ¼ tsp salt (2 tsp sugar and ½ tsp salt for 4 servings). Microwave 45 seconds. Set aside.

In a small bowl, combine soy sauce, garlic powder, and 1½ TBSP sugar (3 TBSP for 4).

In a separate small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 5-7 minutes.

Stir in 2 tsp soy sauce mixture (4 tsp for 4), salt, and pepper. Turn off heat; transfer to one side of a plate. Wipe out pan.

Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add bok choy and napa cabbage and cook, stirring, until browned and tender, 4-5 minutes.

Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to empty side of plate; wipe out pan.

Once rice is done, heat a large drizzle of oil in pan used for veggies over high heat. Once oil is very hot and almost smoking, add cooked rice; spread out in an even layer. Cook, undisturbed, until a crust forms on the bottom of rice, 1-2 minutes. TIP: Oil may splatter a bit—be careful!

Remove pan from heat and pour remaining soy sauce mixture over top.

In pan, top crispy rice with mushrooms, bok choy and napa cabbage, and pickled carrots (draining first) in separate sections.

Garnish with scallion greens and crispy fried onions. Drizzle spicy mayo on top, and serve directly from pan.