A vibrant bowl of colorful sauteed vegetables served over crispy rice with a spicy gochujang-free sauce.
Cook rice and press into a hot pan with sesame oil to create a crispy bottom.
Sauté spinach, julienned carrots, and mushrooms separately in a pan.
Fry the eggs sunny-side up.
Place rice in bowls and arrange vegetables on top.
Add the fried egg.
Drizzle with a mixture of soy sauce and sesame oil.
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