In a medium bowl whisk together soy sauce, broth, sriracha, brown sugar and sesame oil until smooth and blended. Set aside.

In a large wok or skillet heat oil over medium high heat. Sauté onion, carrots and zucchini for 3 minutes or until al dente (I like my zucchini with a little bit of char on it-fyi). Stir in shrimp and garlic and continue to cook for 2 minutes.

Stir in hibachi sauce and add rice. Toss mixture together until thoroughly combined. Cook for 5 minutes, stirring frequently.

Make a well in the center of rice mixture, exposing the bottom of the skillet and crack in eggs. Scramble them with a fork and let cook until fluffy, about 5 minutes, do not stir rice while eggs are cooking (this will let you rice get a little crispy).

Stir cooked eggs into the rest of the rice and serve. Garnish with sesame seeds and chopped scallions.