- 1 of 1 In a medium pot, combine 1 1/2 cups brown rice and 3 cups water. Cover pot and bring to a boil. Reduce heat and cook 45 minutes. Remove from heat and let stand 10 minutes. Meanwhile, bring a separate pot of lightly salted water to a boil. Add 1 bag (8 oz) shredded carrots and cook 2 minutes, until just tender. Drain and toss in 1/2 tsp sesame oil. Add 1 tsp vegetable oil and 1/2 tsp sesame oil to a large skillet over medium-high. Stir in 11 oz fresh spinach and cook until just wilted, 1 to 2 minutes. Season with 1/8 tsp salt. Remove to a bowl. Add 2 tsp vegetable oil to skillet. Crack in 4 eggs and fry 2 to 3 minutes each, until whites are set. Divide rice among 4 bowls, followed by spinach and carrots. Divide 1 drained can (14 oz) bean sprouts among bowls and, if desired, add kimchi. Top each serving with 1 egg, sprinkle with 1 tsp sesame seeds and dollop with 2 tsp gochujang (Korean hot chile paste).
Servings Per Recipe: 4
Per Serving: 460 kcal cal., 17 g pro., 550 mg sodium, 9 g fiber, 5 g sugar, 3 g sat. fat, 71 g carb., 13 g Fat, total