Crispy Rice Bowl With Spring Vegetables

Name: Crispy Rice Bowl With Spring Vegetables
Ingredients: 8 oz. snow peas or sugar snap peas; 2 Persian cucumbers (optional); 1½ tsp. kosher salt, plus more; 2 tsp. unseasoned rice vinegar; plus more for cucumbers (optional); 4 scallions; 4 Tbsp. vegetable oil, divided; 6 tsp. toasted sesame oil, divided; 4 cups cooked short-grain white or brown rice, chilled overnight; 2 Tbsp. gochujang (Korean hot pepper paste) or Sriracha; 2 Tbsp. plus 1 tsp. soy sauce; 2 tsp. honey; 1 cup fresh (or frozen) peas; 4 large eggs; 1 cup pea shoots (tendrils), bean sprouts, watercress, or baby arugula (optional); Radish and/or carrot pickles (optional)