🟡
Medium
Ingredients
- 2 cups cooked white rice
- 1 cup zucchini, julienned
- 1 cup carrot, julienned
- 1 cup spinach, blanched
- 1 cup mushrooms, sliced and sautéed
- 2 eggs
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- to taste salt and pepper
Instructions
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1Prepare all vegetables by julienning or slicing them.
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2Blanch spinach in boiling salted water for 1 minute, then squeeze dry and season with sesame oil and garlic.
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3Sauté mushrooms and carrots separately in vegetable oil until tender, season with salt and pepper.
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4Divide cooked rice between two bowls and arrange each vegetable in a separate section on top.
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5Fry eggs sunny-side up in vegetable oil until whites are set but yolk is still runny.
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6Mix gochujang, sesame oil, soy sauce, and minced garlic in a small bowl to make sauce.
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7Place one fried egg on top of each bowl and drizzle with gochujang sauce.
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8Serve immediately and mix thoroughly before eating.