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1
Place rice in a medium saucepan and add 2 cups water.
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2
Place over high heat to bring to a boil, then reduce heat to low.
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3
Cover and cook until water is absorbed, about 25 minutes.
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4
Set aside.
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5
While rice cooks, place another medium pot of water over high heat to bring to a boil.
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6
Place zucchini in a colander and sprinkle with 1 teaspoon salt; set aside to drain for 10 minutes.
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7
Rinse and pat dry with paper towels.
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8
Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic.
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9
Add zucchini, a pinch of sugar and 1/2 teaspoon sesame seeds.
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10
Saute 2 minutes, then transfer to a plate; set aside.
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11
Wipe out pan and return to medium heat.
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12
Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic.
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13
Add shiitakes, pinch of salt and soy sauce.
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14
Saute 2 minutes, then transfer to a plate; set aside.
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15
Place bean sprouts in the boiling water until wilted, about 20 seconds.
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16
Using a slotted spoon, transfer to the colander to drain.
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17
Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside.
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18
Add spinach to the pot of boiling water and blanch until it wilts and turns bright green, about 30 seconds.
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19
Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water.
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20
Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds.
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21
Mix well and set aside.
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22
Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt.
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23
Mix well and set aside.
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24
Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat.
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25
Add 1 teaspoon vegetable oil.
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26
Add 1 cup cooked rice and flatten it to form a pancake covering bottom of pan, about 1/3-inch thick.
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27
Cook until it is crisp and golden on underside, about 5 minutes.
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28
Use a large spatula to flip it over, and cook again until crisp, another 5 minutes.
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29
Break crusty rice into several pieces.
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30
Add remaining rice.
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31
Arrange vegetables on top in wedge-shaped piles (like pizza slices), topping with julienned carrots.
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32
Cook uncovered until well-heated through, 10 to 15 minutes.
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33
Bring skillet to table, add chili sauce and toss mixture gently to combine ingredients.
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34
Serve hot.
