• 200g short grain rice
  • toasted sesame seeds
  • 80g baby spinach
  • 1 tbsp + 1 tsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp soft light brown sugar
  • gochujang paste
  • sesame oil
  • 4 rashers smoked streaky bacon
  • 1 carrot, peeled and julienned 
  • 3 cloves garlic, peeled and finely chopped
  • a small chunk ginger, peeled and finely chopped
  • 4 spring onions, sliced
  • a handful shiitake mushrooms, sliced
  • 50g beansprouts, blanched
  • 2 to serve fried duck eggs
  • to serve nori seaweed strips
  • to serve   kimchi


  • STEP 1

    Cook the rice with 1 tbsp sesame seeds and leave to steam in the pan while you make the toppings. Pour boiling water over the spinach and drain really well. Mix 1 tbsp soy sauce, vinegar, sugar, 1 tbsp gochujang and 1 tsp sesame oil to make a sauce.

  • STEP 2

    Grill the bacon rashers for 2 minutes on each side, then brush both sides with 1 tbsp gochujang and grill again until golden and crisp. Keep warm in a low oven.

  • STEP 3

    Heat 1 tsp sesame oil in a wok, and fry the carrot with a pinch of the chopped garlic and ginger, until tender. Scoop out and keep warm with the bacon.

  • STEP 4

    Fry half the spring onions in another tsp sesame oil, for 1 minute, then add the mushrooms and fry until the water given off has evaporated. Add 1 tsp soy sauce and coat the mushrooms. Scoop out of the wok, and keep warm.

  • STEP 5

    Add 1 tsp sesame oil to the pan and fry the remaining ginger and garlic. Add the blanched and drained spinach and warm through. Add a pinch of sesame seeds, season and add to another bowl. Toss the remaining spring onion with the blanched beansprouts, a drizzle of sesame oil and season.

  • STEP 6

    Divide the rice between 2 bowls, put piles of the carrot, spinach, mushrooms and beansprouts on top of the rice. Add the fried eggs on top, crumble over some nori shards and a sprinkling of sesame seeds. Serve with a drizzle of the sauce and a little dish of kimchi on the side.


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