Whisk together the soy sauce, rice vinegar, sriracha, peanut butter, water, and honey in a small bowl. Set aside.
Warm oil in a 12-inch nonstick skillet over medium-high heat. Add onion, dense vegetables, and 1 tablespoon water and stir frequently using a wooden spoon for 3 to 5 minutes, or until almost tender. Stir in the garlic and ginger and cook for another 30 seconds.
Stir in the rice, greens, and peanut sauce and stir until everything is coated in sauce and the greens are wilted, 1 to 2 minutes.
Push the rice to the side to create a large clearing in the skillet.. Crack the eggs into the skillet and use the wooden spoon to scramble rapidly. When the eggs are cooked, stir them into the rice.
Serve immediately, garnished as desired.