Brown rice with gochujang sauce, avocado, bacon, green onions and fried eggs

Ingredients:

• 4 tbsp. boiled brown rice
• 3/4 cup Korean gochujang sauce
• 4 strips of bacon
• 1 teaspoon of vegetable oil
• 4 large eggs
• 1 avocado, thinly sliced
• 2 green onions, thinly sliced
• 2 tsp. dark sesame oil
• 2 tsp black sesame seeds

Preparation:

1. In a medium bowl, combine the rice with 1/2 cup of Korean gochujang sauce. Cover and microwave, stirring once, for about 4 minutes. Season with salt to taste.
2. Meanwhile, in a large nonstick skillet over medium heat, cook the bacon until golden brown and crispy, 4-5 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then roughly chop.
3. Wipe out the frying pan, add vegetable oil, and set it over medium-high heat. Crack the eggs into the pan and sprinkle each with a little salt. Cover and fry until desired doneness. Remove from heat.
4. Divide the hot rice into 4 bowls. Top each with an egg, avocado slices, bacon, the remaining sauce, and green onions. Drizzle each with 1/2 teaspoon of sesame oil and sprinkle with black sesame seeds.