Veggie Bibimbap with gochujang cauliflower rice

All vegetables + an eggo, 🍳sounds boring but with some gochujang and dark soy sauce this dish is super flavourful.

INGREDIENTS (serves 2)
- 400g cauliflower rice
- 200g shiitake
- 150g spinach
- 1/2 cucumber
- 2 spring onions
- 2 cloves of garlic
- handful frozen peas
- 3 eggs
- 2 tbsp white vinegar
- 3 tsbp dark soy sauce
- 2 tsbp gochujang paste
- sesame oil
- chili flakes
- oil for cooking
- sesame seeds & kimchi (for topping if you like)

1. Slice cucumber lengthwise. Remove the seeds with a spoon then chop into half moon slices. Add to a bowl with some salt, chili flakes and the vinegar. Set aside and leave to pickle.
2. In a small bowl mix 1tsbp soy, gochujang, sesame oil and a splash of water. The sauce should be runny, if not add some more water.
3. Roughly chop the garlic and spring onion and add to a pan with oil on med heat. Fry until the peas are defrosted. Add the cauliflower rice and season with salt and the gohujang sauce. Leave to cook on low heat for 10mins.
4. Add another pan to the stove with some oil and saute the spinach until wilted. Set aside.
5. In the same pan add all of the shiitake (you can slice them in half or leave them whole). Leave the shiitake to fry in the pan until they start browning. When they are tender (5 mins) add the dark soy sauce and leave to caramelize for 3 min on med heat.
6. Whisk one egg in a separate bowl and add to the cauliflower rice, combine well do you dont get any chunks of egg.
7. You can grab another frying pan or use the shiitake one (set the shiitake aside, you can leave the soy remains in the pan if you like) and fry 2 eggs sunny side up!
8. Time to plate, add the “rice” first and then add your veggies and fried egg on top. Finally add some sesame seeds and kimchi if you like & enjoooy! ✨