Bring the rice, 300ml water and a pinch of salt to the boil in a small-medium pan. Turn down the heat, cover and simmer for 15min, until the water is absorbed. Set aside, covered, to steam for 10min.
Step 2
Meanwhile, heat 1tbsp sesame oil in a large frying pan over medium heat and fry carrot, ginger and sesame seeds for 3-4min, until softened but not coloured. Empty on to a large plate, cover and keep warm.
Step 3
Wipe out pan and add 1tbsp more sesame oil. Fry mushrooms until softened, then add 1½tbsp soy sauce and cook for 1min, until sticky and glazed. Empty on to the plate (keep veg separate).
Step 4
Wipe out pan again; add 1tbsp more sesame oil and fry garlic for 1min, then add spinach with remaining 1tbsp soy sauce; cook until wilted. Lift on to the plate with a slotted spoon (keep veg separate), discard excess liquid.
Step 5
Wipe out pan and fry bacon (in batches if needed) until crispy and golden. Set aside and keep warm. Add remaining 1tbsp sesame oil to the pan and fry eggs until crisp on the bottom and just set on top, about 4min.
Step 6
Divide rice among 4 bowls, then top with the vegetables, bacon and fried eggs. Serve each with a spoonful of kimchi and scattered with spring onions and sesame seeds.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
