Vegetable Bibimbap
"This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night...."
INGREDIENTS
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1 1/2 cups long-grain white rice
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5 ounces baby spinach (5 cups)
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2 1/4 teaspoons vegetable oil
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3 carrots, cut into thin matchsticks
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1 garlic clove, thinly sliced
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4 scallions, white and green parts separated and thinly sliced
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3/4 pound shiitake mushrooms, trimmed, thinly sliced
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1 English cucumber, cut into thin matchsticks
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2 tablespoons soy sauce
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4 large eggs
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4 teaspoons toasted sesame oil
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Sriracha sauce, for serving
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