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1
Steam the spinach until just wilted, about 2 minutes.
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2
Transfer the spinach to a bowl of ice water to stop the cooking.
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3
Drain, squeeze dry and chop coarsely.
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4
In a small saucepan of boiling water, blanch the bean sprouts for 30 seconds.
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5
Drain and refresh the bean sprouts under cold running water; pat dry.
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6
Put the bean sprouts, spinach, carrot, zucchini and shiitakes in separate small bowls; toss each vegetable with 1/2 teaspoon of sesame oil and 1/2 teaspoon of minced garlic.
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7
In a small skillet, stir-fry each vegetable separately (except the spinach) over moderate heat; the carrot, zucchini and bean sprouts should stay crisp and the shiitakes should be tender.
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8
Decoratively arrange the cooked vegetables, lettuce, scallions and nori in small bowls or in piles on a platter.
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9
In a medium skillet, heat the remaining 1 teaspoon of sesame oil.
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10
Crack in the eggs and fry them, sunny side up.
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11
Meanwhile, reheat the rice if necessary.
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12
Bring the rice to the table with the vegetables and the fried eggs.
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13
Toss the rice with the eggs first, to break them up, then add all of the vegetables and the toasted sesame seeds.
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14
Stir in about 2 tablespoons of Korean Chili Sauce and mix lightly but thoroughly.
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15
Season with salt and serve at once.
