Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked short-grain rice
- 390 mlwater for rice
- 200 gcarrot, cut into thin matchsticks
- 250 gzucchini, cut into matchsticks
- 200 gshiitake mushrooms, stems removed and caps sliced
- 200 gspinach
- 4 eachlarge eggs
- 2 tbspneutral oil, divided
- 2 tsptoasted sesame oil, divided
- 2 tbspgluten-free tamari, divided
- 3 tbspgluten-free vegan gochujang
- 1 tbspunseasoned rice vinegar
- 2 tspsugar
- 1 tbspwater for sauce
- 2 tspsesame seeds
Make it
- Rinse and drain the rice, then bring to a boil with its water in a covered saucepan. Turn to very low heat and cook for 15 minutes, then leave covered off the heat for 10 minutes.
- Mix the gochujang, vinegar, sugar, sauce water, half the sesame oil and half the tamari in a small bowl. Set the dressing aside.
- While the rice cooks, heat portions of the neutral oil in a large pan over medium-high heat. Cook the carrot for 3 minutes, zucchini for 3 minutes and mushrooms for 5 minutes in separate batches, dividing the remaining tamari among them. Transfer each to its own section of a plate.
- Add the spinach to the pan with the remaining sesame oil and stir for 1–2 minutes until wilted. Move to the plate. Use the last portion of neutral oil to fry the eggs over medium-low heat for 4–5 minutes, covering until whites and yolks are firm and reach 71°C / 160°F.
- Divide rice among four bowls. Arrange vegetables and an egg on each, scatter with sesame seeds and serve the sauce alongside for mixing in at the table.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Soy, Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.