These Korean-style rice bowls are fully loaded with piles of fresh veggies. Slide a sunny egg on top and give it a good stir.
Allergen Note: Contains eggs, soy.
Cut the trumpet mushrooms lengthwise into quarters.
In a large cast-iron skillet or nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the spinach, along with a splash of water and a pinch of salt, and cook until wilted, 2 to 3 minutes. Transfer to a plate. Return the pan to the heat, and warm 1 teaspoon vegetable oil. Add 1 cup of the carrots, season with a pinch of salt, and stir until they begin to wilt, about 1 minute. Add to the plate. Return the pan to the heat, and warm 2 tablespoons vegetable oil. Add the mushrooms, season with salt, and sauté until golden brown, 8 minutes. Add to the plate and set aside.
Return the pan to medium heat, and warm 1 teaspoon vegetable oil. Crack in 3 eggs and fry until done to your liking, 3 minutes for sunny-side up.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 2 minutes or according to package instructions.
Heap the rice in bowls and top with piles of the spinach, mushrooms, and carrots. Place the eggs in the center. Drizzle with the sesame oil and plenty of gochujang sauce, sprinkle with the togarashi, and serve warm.