1. For the cucumber pickle, toss all ingredients together and set aside until ready to serve (or this can be prepared ahead and chilled).
  2. Stir the water and rice together in a pot, bring this to a boil, then reduce the heat to a gentle simmer, cover and cook until the rice is tender and the water absorbed, about 15 minutes (the rice will be sticky).
  3. Heat a large sauté pan over high heat and add the oil. Add the cooked rice, sesame oil, soy sauce and hot sauce, stirring often, until the rice crisps up a little (it will crackle as it cooks). Remove the rice from then pan into bowls (bowls can be kept warm in a low oven), wipe out the pan and prepare the vegetables.
  4. Keeping the heat on high, add 1 Tbsp of the oil, then a few seconds later add the Gai lan, pepper and mushrooms tossing for a minute. Add the garlic, ginger and soy sauce and continue to toss until the vegetables are tender, about 4 minutes. Spoon the vegetables onto the rice. Wipe out the pan again and fry the eggs.
  5. Reduce the heat to medium and add the remaining 1 tsp of oil. Break the eggs into the pan and fry, sunny-side up, until the white is cooked and the yolk still runny. Lift this onto the bowl of rice & vegetables and garnish with the cucumber pickle, green onions and hot sauce as desired. Serve immediately.