Clean the mushrooms and cut into slices.
Wash the zucchini and cut into cubes.
Cook the rice according to the instructions on the packet.
Heat 1 tablespoon of oil in a pan and fry the mushrooms in it.
Add zucchini and fry for about 4 minutes.
Add soy sauce, sriracha, sesame oil and 1 ½ tablespoons of water to the pan and bring to the boil.
Clean and wash the chili and cut into rings with the seeds.
Heat 1 tablespoon of oil in another pan and fry the eggs in it.
Cut the cress from the bed.
Arrange rice and vegetables in two bowls.
Spread the fried eggs and sprouts on top, sprinkle with cress.
