Cook the Rice: In a medium pot, bring 2 cups of water to a boil. Add the jasmine rice, reduce to a simmer, and cook according to package instructions (typically 15-18 minutes). Once done, fluff the rice and set it aside.
Sauté Vegetables: Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the julienned carrots and zucchini, and sauté for 2-3 minutes until tender. Add the spinach and cook for an additional minute. Remove the vegetables from the pan and set aside.
Cook the Protein: Season the chicken breast (or tofu) with salt and pepper. In the same skillet, cook the chicken (or tofu) for 6-7 minutes per side until golden brown and cooked through. Slice the chicken into strips (or tofu into cubes) once done.
Fry the Eggs & Assemble: In the same skillet, add a bit of oil and fry 2 eggs to your desired doneness (sunny-side-up or over-easy). To assemble, place a portion of rice in each bowl, top with sautéed vegetables, sliced chicken (or tofu), and the fried egg. Drizzle with gochujang sauce and sprinkle sesame seeds.
