Vegetable Marinade: In a small bowl combine soy sauce, sesame oil, garlic and sugar until sugar is dissolved.
In a small bowl, pour 1 tbsp (15 mL) vegetable marinade over carrots. Toss to combine. Repeat process in separate bowls for red peppers, zucchini, and mushrooms.
In a second small bowl, pour 1 tbsp (15 mL) marinade and 2 tsp (10 mL) sesame seeds on the spinach; mix to combine. Set aside. Reserve remaining marinade.
In a medium frying pan over medium heat, add 2 tsp (10 mL) canola oil. Add carrots; cook 2-3 minutes, until tender crisp. Remove from pan, set aside. Wipe out pan. Repeat process with red peppers, zucchini and mushrooms.
Heat 2 tsp (10 mL) oil in pan and sauté cucumber until just softened, about 3-4 minutes. Remove from pan and combine with reserved marinade and 1 tbsp (15 mL) green onion. Set aside. Heat 2 tsp (10 mL) oil in pan, add eggs and fry to desired doneness.
To serve, divide rice into 4 bowls. Arrange sautéed vegetables, spinach and bean sprouts over rice. Place egg on top, garnish with a dollop of Gochujang, sprinkle of sesame seeds, green onion, seaweed and a drizzle of sesame oil.
This recipe was developed by chef Tawfik Shehata for the 2019 Royal Agricultural Winter Fair Burnbrae Farms Culinary Academy.
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