Ingredients: 1 tablespoon canola oil, 2 medium carrots, julienned, 1 medium zucchini, julienned, 1/2 cup sliced baby portobello mushrooms, 1 cup bean sprouts, 1 cup fresh baby
spinach, 1 tablespoon water, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon chili garlic sauce, 4 large eggs, 3 cups hot cooked brown rice, 1 teaspoon sesame oil. Canola oil should be
heated over medium-high heat in a big skillet. When the carrots are crisp-tender, add the zucchini, mushrooms, and carrots. Cook and stir for three to five minutes. Cook and stir the spinach until it
wilts, then add the bean sprouts, water, soy sauce, and chili sauce. Take off the heat and remain toasty. Fill a big pan with 2 to 3 inches of water and raise the side. Bring to a boil and then
reduce heat to a low simmer. One cold egg at a time, crack into a tiny bowl and, while the dish is held near the water's surface, drop the egg into the water. Cook for three to five minutes,
uncovered, or until the yolks start to thicken but are still not firm, and the egg whites are fully set. Lift eggs out of water with a
slotted spoon. Place rice in dishes and add veggies on top. Pour some sesame oil over it. Place a poached egg on top of each plate.