To make the quick pickles

1. Combine the rice vinegar, sugar, and salt in a small pot. Heat over medium heat until the brine reaches a boil. 
2. Using a whisk, stir to ensure the sugar dissolves thoroughly. Once dissolved, transfer the pickling liquid to a medium-sized bowl or storage container to cool.
3. Once the pickling liquid is mostly cooled or at least lukewarm, add the daikon radish and carrot to the liquid. Let pickles marinate for 30 minutes while preparing the rest of your ingredients.
4. After 30 minutes, drain the marinating liquid and set the pickled veggies aside until ready to assemble your sandwiches.

To fry the eggs

1. Once ready to serve your sandwiches, heat the oil in a large nonstick pan over medium-high heat until hot.
2. Add eggs to the pan and decrease heat to medium. Cover the pan and cook the eggs until the white has set, or fry both sides of the eggs to your preferred doneness.
3. Transfer fried eggs to a plate and sprinkle with salt to season.

To assemble the banh mi sandwiches

1. In a small bowl, add mayonnaise, soy sauce and garlic powder. Stir until mixed smoothly. 
2. Using a bread knife, halve the baguettes without cutting all the way through the bread.
3. Spread mayonnaise mixture on both cut sides of the bread. Layer a generous amount of pickles on the bottom piece. Top with two eggs, and garnish with cilantro and jalapeno, if using.
4. Garnish with a squeeze of lime juice or Sriracha sauce, if desired. Slice your sandwich in half crosswise and enjoy!