1. Mix spring onions, coriander, rice, and vinegar in a small bowl; season with salt and pepper.
2. Heat oil in a nonstick fry pan over medium-high heat. Crack eggs into fry pan; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired consistency, about 30 seconds for a runny yolk.
3. Divide rice among bowls; top with eggs, avocado slices, coriander and Sriracha.