• ½ English cucumber, thinly sliced
• ½ teaspoon rice vinegar
• 1¼ teaspoons toasted sesame oil
• 1 cup shredded carrots
• 2 Chicken Breast
• 4 cups baby spinach
• 2 cups cooked short-grain white rice
• 2 fried eggs
• 4 ounces sautéed mushrooms
• Sunny Fried Chicken Sauce
• Sesame seeds
• Sea salt
• Kimchi, optional, for serving

In a small bowl, toss the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a pinch of salt. Set aside.

Heat another ½ teaspoon of the sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring, for 1 to 2 minutes, or until a little bit soft, and then remove from the pan and set aside.

Heat the remaining ½ teaspoon sesame oil in the skillet and add the spinach. Cook, tossing, for 30 seconds, or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.

Fry your chicken and then mix it in our Fried Chicken Sauce. – Assemble the bowls with the rice, cucumber slices, carrots, and spinach. – Top with a fried egg. Add the mushrooms. Sprinkle with sesame seeds and drizzle generously with the Fried Chicken sauce.

Serve with kimchi, if desired, and the remaining fried chicken sauce on the side.