Step 1

Thinly slice the onion and mushrooms. Cut the carrot and zucchini into matchsticks. (Feel free to substitute with other vegetables.)

Step 2

In a pan, heat the oil (1/2 tbsp) over medium-low heat. Once it’s heated, cook your veggies, one by one, with a pinch of salt. After 2 or 3 minutes or until it starts to soften, remove it from the pan and set aside.

Step 3

Divide the rice into serving bowls. Add half of the veggies and microgreens (if using) to each bowl .

Step 4

Place a sunny-side-up egg and finish with sesame oil (1 tsp) each. Serve with YAKGOCHUJANG (or regular gochujang). You might need to add 1/2 tbsp-1 tbsp to mix everything. Enjoy!