Cook the rice in boiling water for 20 minutes until tender and then drain.
Meanwhile, to make the pickled carrot, combine the carrot with the vinegar, sugar and salt in a small bowl. Set aside, stirring occasionally.
To make the chilli sauce, whisk together all the ingredients until smooth in a small bowl.
To make the sesame spinach, heat the oil in a large frying pan over a medium heat and fry the garlic until soft. Add the spinach, in batches if necessary, and gently fry for 5 minutes, or until wilted. Turn up the heat, and add the beansprouts, soy sauce, sugar and salt. Cook for 3–4 minutes, or until all the liquid has evaporated.
Just before serving, heat the sesame oil in a frying pan and fry the eggs, sunny side-up. Remove the pickled carrot from the bowl and pat dry on kitchen paper.
Divide the rice between two shallow bowls. Add the sesame spinach, cucumber, carrot pickle and kimchi. Top each bowl with a fried egg, a drizzle of chilli sauce and a sprinkling of toasted sesame seeds.
