Preparation

• 1.

  Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked. Remove from heat and let it sit, covered, for another 10 minutes.

• 2.

  In a bowl, combine chicken thighs, gochujang, soy sauce, sesame oil, and sugar. Marinate for at least 15 minutes while you prepare the vegetables.

• 3.

  Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and let it rest before slicing.

• 4.

  In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the julienned carrot and zucchini for about 3-4 minutes until slightly tender. Season with salt and pepper. Add spinach and bean sprouts, cooking until just wilted, approximately 2-3 minutes. Remove from heat.

• 5.

  In another skillet, fry the eggs sunny-side up over medium heat until the whites are set but the yolks are still runny, about 2-3 minutes.

• 6.

  To serve, divide the cooked rice between two bowls and arrange the sliced chicken, stir-fried vegetables, and fried egg on top. Sprinkle with sesame seeds and drizzle with more gochujang if desired. Stir everything together before enjoying.