200 grams of ground beef
1 cup of cooked rice
1 packet of bean spouts, rinsed
1 cup of cooked spinach
2 small zucchinis, cut into thin strips
5-6 shiitake mushrooms, thinly sliced
1 small carrot
1 tbsp. wheat-free soy sauce
2-4 garlic cloves, crushed
3 tsp. Sesame oil
2 tsp. Rice Bran oil
1 tbsp Korean hot pepper sauce
Arrange each ingredient, once they are ready, on a platter.
Put a little rice bran oil into a small saucepan, add the cooked rice and pat it down firmly. Cook for a few minutes until the base is crunchy.
In a larger saucepan, add a little rice bran oil, the garlic and the shitake mushrooms thinly and sauté for 2 minutes.
Add the meat to the pan, with the korean hot sauce.
Add the carrot and the zucchinis, 1 tbsp. of soy sauce, and saute everything for a further 4 minutes. Add the spinach and saute for a further 2 minutes.
To serve, on a large platter place the rice, then pour the meat and vegetables on top and finish it off with the fried eggs with sunny side up.
Lastly, mix it up and eat!