Easy Bibimbap

Ingredients

• 2 cups cooked white rice
• 1 carrot
• 4 oz spinach
• 4 oz shiitake mushrooms
• 1 small zucchini
• 2 eggs
• 2 tbsp gochujang
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 cloves garlic
• 1 tsp sesame seeds(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Prepare the rice (or use leftover cooked rice) and slice all vegetables into thin matchsticks. Mince the garlic. (5 minutes prep)

2. 2

   Heat 1 tsp vegetable oil in a skillet over medium-high heat. Stir-fry the carrots, zucchini, mushrooms, and spinach separately or in small batches, seasoning each with a pinch of salt and a drizzle of sesame oil, about 2-3 minutes per vegetable. (8 minutes)

3. 3

   In the same skillet, fry the eggs sunny-side up in the remaining oil. (3 minutes)

4. 4

   Mix gochujang with soy sauce, minced garlic, and 1 tsp sesame oil to make the sauce.

5. 5

   Divide rice between two bowls, arrange vegetables on top in sections, place a fried egg on each, drizzle with sauce, and sprinkle with sesame seeds. Serve immediately.