Mix together the Sriracha soy sauce and honey. Set aside.
Heat 1 tbsp. of vegetable oil in a frying pan. Add the bell pepper. Sprinkle with salt and pepper. Cook just until softened. Transfer to a plate and keep warm.
Heat another 1 tbsp. of oil in the pan. Add the zucchini, sprinkle with salt and pepper, and cook just until the flesh starts to turn translucent. Transfer to the plate beside the bell pepper.
Cook the sliced mushroom caps in the same manner with the remaining vegetable oil.
Assemble the dish. Spread very hot rice on the bottom of a bowl. Arrange the vegetables on top, leaving space at the center. Crack the egg at the center of the vegetables. Spoon in a few tablespoonfuls of the chili sauce. Sprinkle with toasted sesame seeds. Serve at once.