Rice Bowls with Fried Eggs

Ingredients

• 3 cups broccoli florets (about 8 ounces)
• 2 tablespoons vegetable oil
• 2 cups sliced shiitake mushrooms (about 6 ounces)
• 1 small bunch scallions, chopped
• 1 cup frozen shelled edamame, thawed (about 6 ounces)
• 1 8-ounce can sliced water chestnuts, drained and rinsed
• 1 cup bean sprouts
• 1 cup snow peas, trimmed and halved (about 3 ounces)
• 1/4 cup low-sodium teriyaki sauce
• 1 tablespoon Sriracha, plus more for serving
• 3 cups cooked brown rice
• 4 large eggs

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