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Place the zucchini, carrots, bean sprouts, mushrooms, spinach, edamame, and water in a large pot or pan.
Cover and heat over medium until steaming, then cook for 6–8 minutes, until the carrots and zucchini soften slightly but still have some bite.
Mix garlic, soy sauce, fish sauce, and salt for the veggie seasoning.
Combine gochujang, sesame oil, honey, and water for the gochujang sauce.
Once the veggies have cooled slightly, drain any excess water from the pot.
Pour the veggie seasoning over the veggies and toss gently to coat.
In a bowl, add a base of cooked rice. Top with the seasoned veggies and drizzle with the gochujang sauce.
Add crushed almonds, sesame seeds, and a sunny-side-up egg if desired.
Gently mix everything with chopsticks until well combined. Serve and enjoy!