Start rice COOKING according to recipe or directions on package.

SLICE green onions, separating whites from greens; in a small bowl, MIX whites with vinegar and pinch of salt; SET aside to "pickle.".

In another small bowl, STIR together sesame oil, sugar, half of sriracha and half of soy sauce; SET aside.

In a third small bowl, COMBINE minced garlic and ginger with a drizzle of oil; SET aside.

PREPARE the carrots, zucchini, mushrooms as directed, SETTING aside in separate bowls; in each bowl, lightly drizzle the vegetable with olive oil and season to taste with salt and pepper; STIR lightly to mix.

In a non-stick skillet set to medium high, ADD carrots; COOK, STIRRING until crisp tender, 3 to 4 minutes; REMOVE from pan; SET aside; REPEAT process for zucchini, then mushrooms.

ADD garlic-ginger mix to skillet; COOK, STIRRING, for 30 seconds; ADD ground meat; COOK while STIRRING, BREAKING meat into pieces, until browned, about 7 minutes; POUR in remainder of soy sauce; continue STIRRING until reduced, about 2 minutes; SEASON with salt and pepper.

DIVIDE rice into servings; ARRANGE meat, zucchini, carrots, mushrooms and pickled onion whites; DRIZZLE with sauce from step 3 plus remaining sriracha to taste; SPRINKLE with onion greens; SERVE.