Breakfast Bibimbap With Poached Eggs

Step 1: In a large non-stick skillet over med-high heat, warm 1 teaspoon of the sesame oil.

Step 2: Add the carrot, zucchini and green onions along with a pinch of salt.

Step 3: Cook, stirring frequently, until the veggies have just browned and are tender-crisp, about 3 minutes; remove veggies from pan.

Step 4: Place the pan back over the med-high heat, add another 1 teaspoon of sesame oil and allow the pan to get very hot.

Step 5: Add the mushrooms in one layer; allowing them to sit and get a nice crust before stirring, about 3 minutes and then add the garlic.

Step 6: Cook, stirring frequently, until mushrooms have released their liquid and are well browned, about 2 minutes more.

Step 7: Remove the mushrooms from the pan.

Step 8: Place the pan back over the med-high heat, add remaining 2 teaspoons of sesame oil and allow the pan to get very hot, then add the rice and spread it over the bottom of the pan.

Step 9: Let it crisp before breaking it up and stirring, about 2 minutes; stir.

Step 10: Then spread rice over the pan again and allow to crisp for 2 minutes more.

Step 11: Divide the rice between 4 bowls and top each serving with veggies, fresh herbs, sesame seeds and a poached egg.

Step 12: Serve immediately with hot sauce if using.