This quick and easy, Korean-inspired fried rice bowl can be prepared faster than it takes to order takeout.
Prepare rice according to package directions.
Heat oil in a large wok or skillet set over medium-high heat. Stir-fry mushrooms and onions for 3 to 5 minutes, or until they start to soften. Stir in kimchi, garlic and ginger and stir-fry for 1 to 2 minutes, or until well coated.
Stir in rice, spinach, soy sauce and sesame oil. Stir-fry for 2 to 3 minutes, or until spinach starts to wilt and rice is heated through. Divide rice between 4 bowls and top each one with a fried egg.
For perfect fried eggs, melt 2 tablespoons of butter in a nonstick skillet set over medium heat. Break 4 eggs into skillet. Cover and cook for 2 to 3 minutes, or until eggs whites are just set for sunny-side up. If you like your eggs more set, cook a few minutes more.
Substitute fried eggs with poached or soft boiled, if you prefer.