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A Korean-inspired breakfast bowl with rice, a fried egg, sautéed vegetables, and spicy gochujang sauce.
Cook the rice according to package directions.\n2. Sauté the spinach, carrots, and mushrooms separately in sesame oil.\n3. Fry the eggs sunny-side up.\n4. Arrange the rice in bowls and top with the vegetables and egg.\n5. Drizzle with gochujang and sesame oil.\n6. Garnish with sesame seeds and sliced green onions.
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Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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