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Bring water to boil in large saucepan over high heat.
Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes.
Drain rice in fine-mesh strainer; set aside.
Combine soy sauce, hoisin, and sriracha in bowl; set aside.
Cut steak with grain into 2-inch-wide pieces, then slice pieces thin against grain.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking.
Add steak and 2 tablespoons soy sauce mixture to skillet and cook until steak is well browned, about 4 minutes.
Transfer steak to bowl; set aside.
Add remaining 1 tablespoon oil, scallion whites, and garlic to now-empty skillet and cook until fragrant, about 15 seconds.
Stir in rice and remaining soy sauce mixture.
Cook, stirring often, until rice is sizzling and popping loudly, about 4 minutes.
Push rice to 1 side of skillet.
Pour eggs into empty side of skillet and cook until just set, about 1 minute.
Stir eggs, steak, scallion greens, and peas and carrots into rice.
Serve with extra sriracha.