Rainbow Bibimbap

• 1.5 cups white rice (dry volume), cooked and refrigerated
• 3 leeks, chopped, dark green discarded
• 1 tablespoon sesame oil
• 2 teaspoons garlic, chopped
• 2 teaspoons ginger, chopped
• 3 or more shiitakes, stem removed, sliced
• handful sliced veggies, like cabbage or carrots
• eggs, as many as you like
• gochujang (Korean chili-bean paste, available at Korean markets)
• veg oil
• soy sauce

1. Add large glug of veg oil to pan over medium-high heat. Add garlic and ginger and cook until crispy; remove to paper towels with slotted spoon and salt.
2. Add leeks and large pinch of salt and raise heat to high. Cook until well-softened and beginning to brown, about ten minutes. Remove to plate. Add dash of oil and lower heat to medium. Add mushrooms, salt, and more oil if necessary and cook until soft. Remove to plate.
3. Add sesame to oil to pan and add rice and leeks and raise heat to high. Cook for a few minutes. Push rice to one side and lower heat to medium. Crack eggs in pan and cook just until whites set. Serve eggs with rice, passing gochujang, garlic and ginger, veggies, mushrooms, and soy sauce.

white rice, leeks, sesame oil, garlic, ginger, handful, eggs, gochujang, oil, soy sauce

Taken from food52.com/recipes/16016-rainbow-bibimbap (may not work)