INGREDIENTS 
- 3 tablespoons extra-virgin olive oil
- 3 carrots, shredded
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 1/2 pounds ground sirloin
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon toasted sesame oil
- Splash of rice vinegar
- 4 cups cooked rice, such as jasmine or basmati
- 1 bundles spinach
- 6 large eggs
- 4 to 5 scallions (both white and green parts), sliced, for garnishing
- 1 jar kimchi, for serving (optional)
- Teriyaki sauce (optional)
- I added cooked spaghetti squash to mine! 🙂
DIRECTIONS
- Heat a large pot that has a tight-fitting lid over medium heat. Add the olive oil, onion, and garlic. After it begins cooking, add the meat, increase the heat, and cook for about 5 minutes, stirring until the meat is browned. Add the ginger and continue cooking for 3 to 5 minutes, to caramelize the meat in the bottom of the pan.
- Stir in a splash of some vinegar.
- Remove and keep warm
- Quickly stir fry carrots, remove and keep warm
- Stir in the rice Raise the heat to high to crisp up in the rice.
- When the rice is heated through, remove pan from heat.
- Make indentations in the top of the mixture for each egg and crack each one into a hole. Cover the pot and steam to cook the eggs, 2 to 3 minutes. To serve, scoop out a large spoonful of the mixture with an egg on top.
- Sprinkle with scallions and spinach
- Place all ingredients into a bowl. Serve warm or cold. Serve with kimchi
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