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Heat the oil in a large wok or skillet over medium-high heat. Sauté the garlic and onion until fragrant and lightly golden. Add the mixed vegetables and cook for 3–4 minutes until tender-crisp. Stir in the gochujang and soy sauce, mixing well to coat the vegetables. Add the chilled cooked rice and stir-fry until evenly coated with the spicy sauce. Toss in the chopped spring onions and cook for another 1–2 minutes. Serve hot, garnished with sesame seeds or extra spring onions if desired.
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Heat the olive oil in a saucepan over medium heat. Add the sliced mushrooms and cook
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