Breakfast bibimbap with egg, spinach and carrots

Ingredients

For 1 serving

• White rice45 g
• Eggs1
• Spinach80 g
• Carrots60 g
• Bean sprouts40 g
• Sesame oil1 teaspoon
• Soy sauce1 teaspoon
• Gochujang10 g
• Sesame seeds3 g

Contains: gluten, eggs, soy, sesame

Method

1. Rinse the rice until the water runs clear, put it in a small pan with twice its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid.
2. Meanwhile peel the carrots and cut them into julienne, wash the spinach and rinse the bean sprouts.
3. Heat half the sesame oil in a frying pan over high heat and stir-fry the carrots for 2–3 minutes, until just soft; set aside. In the same pan stir-fry the spinach for 1 minute, until wilted, then the sprouts for 1–2 minutes, until hot but crunchy, seasoning each vegetable with a few drops of soy sauce.
4. Grease the pan with the remaining sesame oil and fry the egg sunny side up over medium heat for 2–3 minutes, until the white is set and the yolk still runny.
5. Put the rice in the bowl, arrange the vegetables on top in groups with the egg in the middle, add the gochujang and sprinkle with sesame seeds; mix everything together when you eat.