For the sauce

– In a bowl, mix the sesame oil with all the other ingredients.
– Make a reservation.

To garnish the bowls

– Cook the rice and keep warm.
– Blanch the beans for 2 minutes in a pan of boiling water. Rinse under cold water and remove the thin skin.
– Sauté the chopped shallots in 2 tablespoons of hot cooking oil, then add the spinach. Let them melt for about 5 minutes. At the end of cooking, add the gomasio. Season with pepper. Make a reservation.
– Cut tempeh into thick strips. Grill them in 1 tablespoon of hot oil with the grated ginger and pressed garlic for 5 minutes. Deglaze with a little sauce. Make a reservation.
– Chop the green part of the spring onions.
– Chop the peanuts.
– Pour a little rice, a few beans, spinach, grilled tempeh and spring onions into 4 bowls.
– Heat 2 tablespoons of oil in a large frying pan and crack in 4 eggs. When the white is cooked, stop cooking.
– Place a fried egg on each bowl. Drizzle with sauce and sprinkle with peanuts.
– Serve immediately.

Tip
For a nice effect, you can cut out the 4 fried eggs using an 8-centimetre round cookie cutter! If you don’t have rice vinegar, you can replace it with sushi vinegar and remove the sugar from the recipe (this vinegar is already sweetened).