Instructions

• Place the thinly sliced cucumber in a small bowl. Add 1 teaspoon rice vinegar, 1/2 tablespoon sesame oil, and a small pinch of sea salt. Toss to coat and set aside.
• In another small bowl, combine the shredded carrot with the remaining 1 teaspoon rice vinegar and a small pinch of sea salt. Toss and set aside.
• Heat 1 tablespoon sesame oil in a medium skillet over medium-high heat. Add the sliced shiitake mushrooms and cook, stirring occasionally, about 5 minutes or until browned and tender.
• Season the cooked mushrooms with 1 teaspoon soy sauce, stir to combine, then remove the mushrooms from the skillet and set aside.
• Using the same skillet, reduce heat to medium. Crack both eggs into the skillet and fry sunny-side up until the whites are set and the yolks are cooked to your preference, about 3 minutes.
• Divide the 2 cups cooked white rice evenly between two bowls. Arrange the dressed cucumber, the dressed shredded carrot, 1 cup mung bean sprouts (divide between bowls), and the cooked shiitake mushrooms on top of the rice.
• Top each bowl with a fried egg. Garnish with chopped scallions, black and white sesame seeds, and gochujang sauce to taste.