Korean Bibimbap Breakfast Bowl

Ingredients

• 3 cups brown rice, cooked
• 2 cups carrots, julienned
• 2 cups spinach, chopped
• 1 cup bean sprouts
• 8 ounces shiitake mushrooms, sliced
• 10 large eggs
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons gochujang, Korean chili paste
• 1/4 cup sesame seeds, toasted
• 4 medium green onions, sliced

Instructions

1. 1

   1. Cook the brown rice according to package instructions and set aside.

2. 2

   2. In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the julienned carrots and sauté for 3-4 minutes until slightly softened.