Korean Vegetable Rice Bowl recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• 1 2/3 cups Asian short-grain white or sushi rice
• 2 cups water
• 1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded
• 1/2 pound fresh soybean or mung-bean sprouts, trimmed
• 2 large carrots
• 1 small zucchini, trimmed
• 1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)
• 1/4 plus 2 teaspoons vegetable oil
• 6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)
• 6 teaspoons finely chopped garlic (from 4 cloves)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons Asian sesame oil
• 2 teaspoons sesame seeds, toasted and coarsely chopped
• 4 large eggs
• 4 tablespoons Korean hot-pepper paste (sometimes labeled "gochujang")
• 8 (3 1/2 - by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors