boneless, skinless chicken breasts
chopped into small bites
cut into matchsticks
red bell pepper
sliced into strips
fresh baby spinach
gochujang (red chili) paste
rice wine vinegar
toasted sesame seeds
Prepare rice. Combine sauce ingredients and set aside.
Place chicken in medium bowl and toss with garlic, soy sauce, sesame oil, brown sugar and pinch of salt. Set aside.
Heat skillet over high heat and add 1-2 tablespoons oil. When oil is hot, add carrots and toss for 1 minute and remove to a small dish.
Add spinach and cook briefly just until wilted; remove to a dish.
Add peppers and cook 1 minute then remove to another dish.
Add another tablespoon of oil to pan and cook chicken until opaque. Remove from pan.
When rice is done cooking, divide among 4 large bowls. Top with each vegetable in a different section around bowl. Put chicken in middle.
Add oil to skillet over high heat and fry eggs until cooked but center is soft. Top each bowl with an egg. Serve with sauce.
Nutrition information: 1020 calories; 22.2g fat; 752mg sodium; 167.5g carbohydrates; 33.7g protein.