Heat your wok to medium high heat. Add 1/2 tsp sesame oil to the hot wok and then add the shiitake mushrooms. Cook for 2-3 minutes until golden brown and slightly crispy. Remove the mushrooms from the pan and put them on a plate or sheetpan. Sprinkle the cooked mushrooms with salt and pepper. Keep the wok on the stove with the heat on so that it stays hot.
In a bowl, whisk the eggs (until yolks and whites are evenly combined) with a pinch of salt, pepper and half of the scallions. Add 2 tsps of sunflower oil to the hot wok and then pour the eggs in. Leave the eggs in the pan to crisp up for 1-2 minutes, then stir and use a spatula to break up the omelette into a large scramble. Pour the eggs out on to the plate with the mushrooms. Note: be sure not to put the eggs directly on the mushrooms or they will get soggy.
Add the remaining tsp of sunflower oil to the wok. Add the chopped chicken and 1 tsp of salt to the pan and stir. Cook the chicken for 3 minutes, stirring occasionally. Reduce the heat to medium low and add in the garlic and ginger and let simmer for 30 seconds.
Add rice (straight from frozen is fine), sliced red peppers, sliced zucchini, remaining scallions, curry powder, coconut aminos, remaining sesame oil and water to the wok. Continually stir for about a minute until ingredients are evenly combined. Add the cooked eggs and mushrooms back into the pan and toss until combined. Turn off the heat and sprinkle with sesame seeds (optional). Enjoy!