Korean Ssamjang Veggie Fried Rice

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add a drizzle of sesame oil and season. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, sweetcorn and mushrooms until softened, 6-7 minutes. • Meanwhile, heat the microwavable basmati rice in the microwave until steaming, 2-3 minutes.

• Add garlic to the frying pan and cook, stirring, until fragrant, 1 minute. • Add ssamjang paste, Asian stir-fry sauce and vegetable stock powder and cook, stirring, until reduced, 2-3 minutes. • Add the heated rice and cook, stirring, until well combined and the moisture has evaporated, 2-3 minutes. • Remove pan from heat, then add spring onion and a squeeze of lemon juice and stir to combine. Transfer to serving bowls.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan. • Cook until egg whites are firm and yolks are cooked to your liking, 2-3 minutes.