Cook the rice according to the package directions.
Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.
Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.
Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.
Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.