Prepare your vegetables: slice the mushrooms and cut the carrot and courgette into thin matchstick sized strips. Warm a heatproof plate in the microwave or a low oven, for the toppings later on.

In a medium non-stick frying pan, heat 2 tsp sesame oil over a medium-high heat add the beansprouts, stirring, until just tender with a little bite, for 3 mins, then place onto the warm plate.

Add another 2 tsp of sesame oil with the sliced mushrooms and cook for 3-5 mins until tender, remove and add to the plate.

In another pan, stir fry the cooked sushi rice in 2 tsp of vegetable oil for 6-8 mins until piping hot, and it starts to crisp. Stir in the gochujang and set aside.

In the vegetable pan, add another 2 tsp sesame oil, and flash fry the courgette for 2 mins then add to the warmed plate. Then add the spinach and cook for 30 seconds until just wilted.

Finally add 2 tbsp vegetable oil to the frying pan and fry four eggs until the yolks are cooked to your liking.

Split the fried rice between four bowls, place a fried egg in the centre of the bowl and add each toppings in sections, arranging on the rice in a clockwise fashion.

Drizzle with more gochujang and sprinkle the sesame seeds on top of the bibimbap. Add kimchi if you like.