Step 1

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Cook mushrooms, stirring occasionally, until browned, 4 to 6 minutes. Season with ¾ teaspoon salt and ¼ teaspoon pepper; transfer to a plate.

Step 2

Add 1½ tablespoons oil to skillet. Add white parts of scallions, ginger, and garlic. Cook, stirring often, for 1 minute. Add rice and cook, stirring occasionally, until rice is crisp, about 4 minutes. Stir in snap peas, sweet peas, soy sauce, vinegar, and mushrooms; cook for 2 minutes. Divide among serving bowls. Wipe skillet clean.

Step 3

Heat remaining 1½ tablespoons oil in skillet over medium. Crack eggs into hot oil and cook until whites are set and edges are crispy, 3 to 4 minutes. Season with remaining ¼ teaspoon each salt and pepper. Serve eggs over rice. Top with scallion greens.