This dish is a rainbow of colors, tastes, aromas and textures – an unbelievable main course that is guaranteed to make your taste buds sing.
4 tsp toasted sesame oil
2 eggs (omit for vegan)
1 1/2 cups cooked brown rice
3 cloves garlic, minced
1/2 cup carrots, julienned
1/2 cup eggplant, thinly sliced
1 scallion, thinly sliced
1 cup shiitake mushrooms, chopped
1/2 cup red peppers, thinly sliced
2 cups spinach, packed
2 tsp gomasio*
2 tsp gochujang**
1 sheet nori, torn into small pieces
In a large sauté pan, warm teaspoon of oil, then cook eggs over well (or to your liking).
Remove egg from pan and set aside to cool.
In the same pan, add rice and cook a few minutes until thoroughly warmed, making sure to spread rice throughout pot to ensure all grains get coated with oil.
If you need to use a touch more oil at this stage, go ahead.
Remove rice and transfer to large mixing bowl or serving bowl.
Add remaining oil and warm over medium heat.
Add garlic and carrots, and cook over high heat for a few minutes.
Then add red peppers, scallions and mushrooms and cook for another two minutes.
Add spinach and continue to cook until all leaves have wilted and mushrooms and carrots soften.
Transfer vegetable mixture to bowl with rice. Stir to combine.
Add gomasio, gochujang, crinkled nori, and hot chili paste, mix to thoroughly combine.
Place fried egg over top of vegetable mix.
Top with gochujang (Eden brand), or you can find at a Korean or Asian grocery or online. If you don’t have access to it in your vicinity, you may use hot chili or hot pepper sauce and a honey as a substitute.
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