Vegetable Bibimbap

I've just found this recipe for a Korean vegetable dish, which sounds yummy - so here it is, in my pile of "meals to try"!

Ingredients:
3 carrots, cut into matchsticks
1 garlic clove, thinly sliced
4 green onions, thinly sliced (white and green parts separated)
3/4 pound shiitake mushrooms, trimmed and thinly sliced
1 English cucumber, cut into matchsticks
5 cups (5 oz) baby spinach
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
hot cooked rice, for serving
Sriracha sauce, for serving (optional)\

Method:
Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.

Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).

To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.