Meat-free, Low-carb Korean 'Veggie' Bibimbap

Method

1. 1 First wash and prep all your veggies. Then, In a small bowl or jug, mix together all the Bibimbap sauce ingredients. Set aside. Note, there's a whole tablespoonful of sugar in traditional recipes but we can't condone that!
2. 2 Heat a little Sesame Oil in a large non-stick skillet, over medium-high heat. Add a little of the minced Garlic and cook until it turns golden before throwing-in the Spinach leaves. Stir for a minute until the leaves are wilted. Then place in a bowl and set aside for later.
3. 3 Pre-heat a little more Sesame Oil in the same skillet, over medium-high heat. Again, add a little of the minced Garlic and cook until it colours. Now toss-in the Beansprouts and a splash of Soy Sauce. Sauté until tender and, again, set aside for later.
4. 4 Return the skillet to the heat (this time without oil!) and cook the sliced Mushrooms with a splash of water. Cook until lightly browned (about 4 minutes) before adding a little of the Bibimbap Sauce and tossing until they're all fully coated. Again, set aside for later.
5. 5 Now, clean and shred (or julienne) the Carrots into a bowl. Season with Salt and Pepper, and pour a little rice vinegar over them. Toss so they're well coated. Now do the same with the sliced Cucumber.
6. 6 To assemble the Bibimbap bowls, add one pouch of heated Cauli Rice to each bowl. Arrange the Mushrooms, wilted Spinach, Beansprouts, Carrots and Cucumber around the edges of each bowl.
7. 7 Finish with a freshly fried Egg and garnish with Sesame Seeds.
8. 8 Serve with Bibimbap Sauce on the side (so everyone can add as much as they like), and Kimchee if you have it.
9. 9 Mix everything together and ENJOY!