200g shiitake mushrooms, sliced
120g baby spinach leaves
500g pre-cooked brown rice, heated
1 x Riverview Farms Hot Roast Pork with Crackle , cut into smaller pieces
2 carrots, julienned
1 continental cucumber, julienned
½ cup kimchi
black & white sesame seeds and sliced spring onion, to serve
sesame oil, for cooking
4 tbs gochujang
2 tbs rice wine vinegar
2 tbs sesame oil
2 tbs maple syrup
1 clove garlic, finely minced
For the sauce, whisk together all the ingredients in a bowl and set aside.
Heat some sesame oil in a medium non-stick frypan over medium heat. Add the mushrooms and cook for 5 minutes until caramelised and tender. Transfer to a plate. Add the spinach to the frypan with a little more oil and cook for 1-2 minutes until just wilted and still bright green.
Transfer to a plate. Add a little more oil to the frypan, crack in your eggs and cook to your liking, preferably with a runny yolk.
To assemble, place warm rice into serving bowls and top with pork, carrot, cucumber, kimchi, mushrooms, spinach and top with fried egg. Season with salt and pepper, and sprinkle with sesame seeds and spring onion. Spoon over the sauce and serve.