Easy Bibimbap Bowls

Ingredients

• 2 cups cooked white rice
• 2 carrots, julienned
• 4 cups spinach
• 1 cup bean sprouts(optional)
• 6 oz shiitake or button mushrooms, sliced
• 2 eggs
• 3 tbsp gochujang
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp sesame seeds(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Cook the rice according to package directions, or use pre-cooked rice reheated while you prep the vegetables (15 minutes prep).

2. 2

   Sauté the mushrooms and carrots in 1 tbsp sesame oil and the garlic over medium heat for 5-6 minutes until tender; season with a splash of soy sauce. Wilt the spinach (and bean sprouts, if using) in the same pan for 1-2 minutes.

3. 3

   In a small bowl, mix the gochujang with 1 tbsp sesame oil and 1-2 tsp water to make a drizzleable sauce.

4. 4

   Fry the eggs in vegetable oil over medium heat for 3-4 minutes until the whites are set and yolks are runny.

5. 5

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