Crispy Rice Bowl With Spring Vegetables

Ingredients

• 8 oz. snow peas or sugar snap peas
• 2 Persian cucumbers (optional)
• 1½ tsp. kosher salt, plus more
• 2 tsp. unseasoned rice vinegar; plus more for cucumbers (optional)
• 4 scallions
• 4 Tbsp. vegetable oil, divided
• 6 tsp. toasted sesame oil, divided
• 4 cups cooked short-grain white or brown rice, chilled overnight
• 2 Tbsp. gochujang (Korean hot pepper paste) or Sriracha
• 2 Tbsp. plus 1 tsp. soy sauce
• 2 tsp. honey
• 1 cup fresh (or frozen) peas
• 4 large eggs
• 1 cup pea shoots (tendrils), bean sprouts, watercress, or baby arugula (optional)
• Radish and/or carrot pickles (optional)

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