Garlic-Ginger Pork Bibimbap

While the rice is cooking, finely grate the garlic (or use a garlic press). Finely grate the ginger. In a small bowl, combine the garlic, ginger, soy sauce, brown sugar and 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 in step 4).

Cut the carrot (unpeeled) into thin matchsticks (or grate if you'd prefer!) Trim and halve the green beans. Thinly slice the cucumber into half-moons.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans and cook for 2-3 minutes, or until just softened. Transfer to a plate and cover to keep warm. Increase the heat to high, then add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned and cooked through. Add the remaining ginger-soy mixture and cook stirring, for 1 minute, or until fragrant. Transfer to a medium bowl and cover to keep warm.

Wash out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Sprinkle a pinch of chilli flakes (if using) into the oil, then crack in the egg and fry for 4-5 minutes, or until the yolk is cooked to your liking. TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk. TIP: Cook the kids' eggs without the chilli flakes! Just before serving, stir the black sesame seeds through the cooked rice. TIP: Reserve some plain rice for the kids if you like!