Heat 1 tablespoon of sesame oil in a medium pan over medium heat. Add your cooked rice, stirring frequently for 2-3 minutes until heated through.

In the same pan, add 1 tablespoon of vegetable oil over medium-high heat. Sauté sliced shiitake mushrooms for 4-5 minutes until tender. Add minced garlic for the last minute.

In a small non-stick skillet, heat oil over medium-low heat. Crack eggs and fry sunny-side up for 3-4 minutes.

Blanch spinach and bean sprouts in boiling water for about 1 minute. Drain and rinse under cold water. Squeeze out excess moisture.

Julienne the carrots and cucumber into thin strips, placing each in separate bowls.

In a small bowl, combine gochujang, soy sauce, rice vinegar, sesame seeds, sugar, and olive oil. Mix until uniform.

In a large bowl, place the stir-fried rice at the bottom. Arrange sautéed mushrooms, blanched vegetables, carrots, and cucumber on top. Place the fried egg in the center and drizzle with gochujang sauce.