Gochujang pork rice bowls

• 500gPork mince
• 3 tbspGochujang paste
• 2 tbspSoy sauce
• 1 tbspClear honey
• 2 clovesGarlic, grated
• 15gFresh ginger, grated
• 300gBasmati rice
• 1Cucumber
• 2Carrots
• 3Spring onions
• 1 tbspSesame seeds
• 4Eggs
• 1 tbspVegetable oil

Plus salt, pepper and water.

Method

1. 1

   Cook the rice in a big pan of boiling salted water for 12 minutes, then drain and put the lid back on to keep warm.

   15 min, mostly hands-off

2. 2

   Meanwhile, grate the garlic and ginger. Stir the gochujang, soy sauce and honey together with 2 tbsp water. Cut the carrots and cucumber into thin matchsticks and slice the spring onions.

3. 3

   Heat half the oil in a large frying pan over a high heat. Fry the pork for 8 minutes, breaking it up, until browned and crisp in places. Add the garlic and ginger for a minute, then the sauce, and bubble until sticky.

4. 4

   Fry the eggs in the rest of the oil in a second pan, until the whites are set and the edges go crisp.

5. 5

   Spoon the rice into bowls and top with the pork, the carrot and cucumber and an egg each. Finish with the spring onions and sesame seeds.