Korean Vegetable Rice Bowl

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 2/3 cups Asian short-grain white or sushi rice

2 cups water

1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded

1/2 pound fresh soybean or mung-bean sprouts, trimmed

2 large carrots

1 small zucchini, trimmed

1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)

1/4 cup plus 2 teaspoons vegetable oil

6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)

6 teaspoons finely chopped garlic (from 4 cloves)

1 1/2 teaspoons salt

1 1/2 teaspoons Asian sesame oil

2 teaspoons sesame seeds, toasted and coarsely chopped

4 large eggs

4 tablespoons Korean hot-pepper paste (sometimes labeled "gochujang")

8 (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors

Special equipment : an adjustable-blade slicer fitted with julienne blade

Accompaniments: packaged cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi

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