Rice Bowls with Fried Eggs

Name: Rice Bowls with Fried Eggs
Ingredients: 3 cups broccoli florets (about 8 ounces); 2 tablespoons vegetable oil; 2 cups sliced shiitake mushrooms (about 6 ounces); 1 small bunch scallions, chopped; 1 cup frozen shelled edamame, thawed (about 6 ounces); 1 8-ounce can sliced water chestnuts, drained and rinsed; 1 cup bean sprouts; 1 cup snow peas, trimmed and halved (about 3 ounces); 1/4 cup low-sodium teriyaki sauce; 1 tablespoon Sriracha, plus more for serving; 3 cups cooked brown rice; 4 large eggs