Bibimbah

Carrot 红萝卜 x 3 small
Zuchinni 夏南瓜 x 1
Fresh Mushroom 鲜菇 x 1 packet
Spinach 菠菜 x 1 packet

Steps:
1. Fry shredded carrots with sesame oil (more) mix with normal oil till start to soften before seasoning with sugar (3/4 tsp) and salt (1/4 tsp). Off fire when sugar starts to cameralize.

2. Fry shredded zuchinni with sesame oil (lesser) mix with normal oil. When soft, add white pepper generously and salt.

3. Fry mushroom with sesame oil (more) mix with normal oil till soft then season with white pepper, black pepper and black bean sauce or vegetarian oyster sauce.

4. Blanch spinach in hot water then rise with tap water. Mix sesame oil with light soy sauce and add in chopped raw garlic (substitute with fried shredded ginger for vegetarian version). Mix the seasoning to blanched spinach.

5. Place rice in bowl top with fried egg (substitute with pan fried tofu) and decorate as preference.