Korean-Style Beef and Veggie Bowl - Hello Canola

Ingredients

• 4 cups cooked basmati or jasmine rice (1 L)
• 1 1/2 cups thinly sliced red cabbage (375 mL)
• 3 Tbsp seasoned rice vinegar (45 mL)
• 1 Tbsp canola oil (15 mL)
• 1 Tbsp water (15 mL)
• 1 Tbsp granulated sugar (15 mL)
• 1 onion, finely chopped
• 1 lb extra lean ground beef (500 g)
• 1 Tbsp minced or grated fresh ginger (15 mL)
• 2 cloves garlic, minced
• 1/4 cup reduced sodium soy sauce (60 mL)
• 1/4 cup water (60 mL)
• 2 Tbsp brown sugar (30 mL)
• 2 tsp Sriracha hot sauce (optional) (10 mL)
• 1 tsp sesame oil (5 mL)
• 4 eggs
• 1/4 tsp pepper (1)
• 2 medium carrots, peeled into strips
• 3 green onions, thinly sliced
• 1/2 English cucumber, sliced
• 1 Tbsp sesame seeds (15 mL)