Easy Vegetable Bibimbap

Rinse the rice under cold water until it runs clear. Combine with water and a pinch of salt in a saucepan, bring to a boil, then reduce to low heat. Cover and cook for 15 to 20 minutes until the rice is tender and the water is absorbed.

Heat sesame oil in a large skillet over medium-high heat. Working in batches if needed, saute the mixed vegetables with minced garlic and a splash of coconut aminos until lightly browned and just tender. Remove and set aside.

In the same skillet, add a small drizzle of sesame oil and fry the eggs sunny-side up until the whites are set but the yolks remain runny.

Divide the cooked rice between two bowls. Arrange the sauteed vegetables in neat sections over the rice, and place a fried egg on top of each bowl. Drizzle generously with gochujang sauce, and finish with kimchi and sesame seeds if desired. Mix everything together before eating.