Cook the rice, according to the pack instructions. Heat 1 tbsp of the oil in a large frying pan over a medium heat, add the garlic and cook for 30 sec, then add the mushrooms. Cook for 1 min, then push them to one side of the frying pan, add the carrot and keep it in another part of the pan; heat for 2 min. Finally, set the spinach in the remaining part of the pan. Heat for 1 min. Drizzle over soy sauce.
Meanwhile, heat the remaining oil in a small frying pan and cook the eggs. To serve, divide the rice between 2 bowls and set an egg on each, add a portion of the cooked veg and the bean sprouts to the bowls. Sprinkle over the spring onion and coriander. Serve with hot chilli sauce.
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