Ingredients

• 2 ¼ cups water
• 1 ½ cups uncooked jasmine rice, rinsed and drained
• 4 stalks scallions, white and green parts thinly sliced, divided
• 3 ⅓ tablespoons white wine vinegar
• 1 pinch salt
• 3 teaspoons olive oil, divided
• 2 medium zucchini, halved lengthwise and cut into half-moon slices
• 1 (8 ounce) package button mushrooms, thinly sliced
• 4 large carrots, shaved into strips using a vegetable peeler
• salt and ground black pepper to taste
• 6 tablespoons soy sauce, divided
• 2 tablespoons sesame oil
• 2 tablespoons white sugar
• 4 cloves garlic, minced
• 2 (1 inch) pieces fresh ginger, peeled and minced, or more to taste
• 2 pounds ground beef
• 4 teaspoons Sriracha sauce