Preheat the oven to 350 degrees.

Cook rice in a rice cooker with 1 3/4 cups water or on the stove following package instructions.

Cut the tofu into cubes (or substitute protein of choice here).  Place the tofu in a medium dish with a lid that seals.  Add 1 tablespoon soy sauce and 1 tablespoon sesame oil.  Gently flip the container to mix around and marinate the tofu.  Let stand on the counter.

After rice is cooked, heat a cast iron skillet over high heat.  After it's heated up, add 1 tablespoon sesame oil to the pan and swirl around.  Add the rice in a single layer and remove from heat.  Let sit until you're ready to plate the bowls.  The cast iron will help to crisp up the rice and mimic the effect of a hot stone bowl for serving.  Leave the rice in the skillet until you're done with the rest of the steps.

Next prepare the pickled radish.  Slice the radish thinly.  Add the remaining 1 cup water, apple cider vinegar, sugar, and salt to a small saucepan and heat over medium heat until the salt and sugar are dissolved.  Remove from heat and add the radishes.  Stir gently, cover, and let sit.

Next you'll prepare the vegetables for roasting.  Slice the baby bella or white button mushrooms.  Remove the stems from the shiitake mushrooms and thinly slice.  Cut the ends off the bok choy and slice each stalk in thirds lengthwise if you're using baby bok choy.  For regular bok choy you may have to slice into smaller pieces.  Cut the zucchini in half lengthwise and slice into half moons.

Cover one sheet pan with one large piece of foil.  Cover another sheet pan with two pieces of foil, each taking up about half of the pan.  Lightly grease all of the foil with cooking spray.  Place the zucchini and both types of mushrooms on the large sheet pan with one type of foil.  Lightly salt the veggies.  Place the tofu on one of the foil sheets on the second pan.  Place the bok choy on the second sheet on the same pan.  Pour any leftover marinade over the bok choy.  Place both baking pans in the oven.

After 7 minutes take the pan with the tofu and bok choy out of the oven and gently remove the foil sheet with the bok choy.  Put the tofu back in the oven.  The zucchini and mushrooms should be done after about 15 minutes and the tofu after 20 minutes.

While your ingredients are roasting, cook the eggs.  Heat a large nonstick skillet over medium-low heat.  Add one tablespoon vegetable oil to the skillet and swirl around.  Then crack your eggs into the skillet and cook to desired doneness.

Finally assemble your bowls and enjoy!