Ingredients
- 1 cucumber thinly sliced
- 2 teaspoons rice vinegar divided
- 1 1/2 tablespoons sesame oil divided
- pinch of sea salt
- 3 ounces shiitake mushrooms sliced
- 1 teaspoon soy sauce
- 2 eggs
- 2 cups white rice cooked
- 1 cup mung bean sprouts
- 1 carrot shredded
- 1 tablespoon scallions chopped, for garnish
- Black and white sesame seeds for garnish
- Gochujang sauce to taste, for garnish
Instructions
- In a small bowl, add the cucumber slices and toss with 1 teaspoon of rice vinegar, 1/2 tablespoon of sesame oil, and a pinch of sea salt. Set aside.
- In another small bowl, combine the shredded carrots with remaining 1 teaspoon of rice vinegar and a pinch of sea salt. Set aside.
- Heat 1 tablespoon of sesame oil in a medium skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 5 minutes, until cooked and browned. Season with soy sauce. Remove from the pan and set aside.
- In the same skillet, add the eggs and fry sunny-side up for about 3 minutes.
- Assemble two bowls with rice, cucumber slices, bean sprouts, carrots, and shiitake mushrooms. Top each with a fried egg and sprinkle with the chopped scallions and the sesame seeds. Drizzle with the gochujang sauce if preferred.
