Korean-Style Pork Bibimbap

While the rice is cooking, finely chop the garlic. In a small bowl, combine the garlic, ginger lemongrass paste, soy sauce, brown sugar and the water (for the sauce). In a medium bowl, combine the pork mince and 1/2 the ginger-soy mixture (you'll use the remaining mixture as a sauce).

Cut the carrot into thin sticks. Trim the baby broccoli. Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion and set aside. TIP: If you don't like pickled onion, skip this step and cook the onion in step 4 with the pork. TIP: Grate the carrot to save on prep and cook time!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the broccoli and carrot, tossing, until just tender, 4-5 minutes. Transfer to a plate and cover to keep warm. Increase the heat to high, then cook the pork mince, breaking up with a spoon, until browned and cooked through, 4-5 minutes. Add the remaining ginger-soy mixture and cook, stirring, until fragrant, 1 minute. Transfer to a medium bowl.

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, sprinkle a pinch of chilli flakes (if using) into the oil, then crack the eggs into the pan. Cook until the egg whites are firm and the yolks are cooked to your liking, 2-3 minutes. TIP: This will give a soft yolk, fry for 6-7 minutes for a hard yolk.