Instructions

1. Cook rice according to package directions; drain well. Meanwhile, heat half of the oil in large skillet set over high heat; stir-fry mushrooms, garlic and ginger for about 3 minutes or until mushrooms start to soften. Add spinach, soy sauce and sugar; cook for about 2 minutes or until spinach starts to wilt.
2. Melt remaining oil in nonstick skillet set over medium heat. Break eggs into skillet; cook for 3 to 4 minutes or until egg whites are just set for sunny-side up or until done as desired.
3. Divide rice among 4 bowls. Top with spinach mixture, carrots (if desired), and fried eggs. Stir salsa with gochujang; drizzle over top. Garnish with green onions and sesame seeds.
4. Tip: If desired, substitute sriracha hot sauce or Asian-style chili paste for gochujang to taste.

Cooking time (duration)

Prep: 10 min. Total: 35 min.

Number of servings (yield)

4 servings

Category

Dinnertime

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