Bibimbap, a Variation

I was inspired by Bibimbap the other night, but lacking the traditional ingredients, so I made this, my variation on the Korean dish.  I didn't have any beef, so I opted for chicken, and used the veggies I had in my fridge.

Ingredients: Rice, Chicken, Asparagus, Mushrooms, 1 Leek, Garlic
Sauce: Soy sauce, sesame oil, chili powder, salt/pepper

Chop your veggies and chicken and place the chicken in soy sauce and garlic to marinate for anywhere from thirty minutes to a few hours.  Add chili oil/any other relevant spices or sauces you may have. 

Prepare the rice.  I used white jasmine rice.  While the rice is cooking, heat some sesame oil in a skillet and add your veggies. 

Once they are well sauteed, add the chicken and it's sauce to the skillet.  Cook through and add more soy sauce/seasonings as you see fit.  When everything is cooked completely, put some rice in a bowl, add the chicken/veggies on top.  Finally crack an egg in the skillet you cooked the veggies in to fry it to your desired doneness.  Put the egg on top of the rice/veggie mixture.  To eat, mix everything together in classic bibimbap fashion or eat in portions, whatever you'd prefer.