Heat 2 tablespoons of sesame oil in a large skillet over medium heat.
Add 1 cup of carrot matchsticks and 1 cup of zucchini matchsticks to the skillet.
Cook and stir the vegetables for about 5 minutes, until they begin to soften.
Stir in 1/2 can of drained bean sprouts, 150 grams of canned drained bamboo shoots, and 1 can of sliced drained mushrooms.
Cook and stir for about 5 more minutes, until the carrots are tender.
Season the vegetables with 1/8 teaspoon of salt (or to taste) and set them aside.
In the same skillet, stir 2 cups of cooked cooled rice, 1/3 cup of sliced green onions, 2 tablespoons of soy sauce, and 1/4 teaspoon of ground black pepper until the rice is hot.
In a separate skillet over medium heat, melt 1 tablespoon of butter.
Gently fry 3 eggs, turning once, for about 3 minutes per egg, until the yolks are slightly runny but the egg whites are firm.
To serve, divide the hot cooked rice mixture between 3 serving bowls.
Top each bowl with 1/3 of the vegetable mixture and a fried egg.
Serve with 3 teaspoons of sweet red chili sauce on the side for mixing into the bibimbap.