Crispy Pork Bibimbap With Pak Choi

Combine your rice vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a medium sized bowl

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Add the carrot ribbons to your vinegar mixture and give it all a good mix up and set aside – this is your quick-pickled carrot salad

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your pork mince (remove the paper if required!) with a pinch of salt and cook for 4-5 min or until beginning to brown, breaking it up with a wooden spoon as you go

While the pork is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic, then trim and slice your spring onion[s] finely

Wash, then chop your pak choi in half, separating the white base[s] and green tops, then pat it dry with kitchen paper

Cut the white base[s] into bite-size pieces and shred the green tops

Once the pork has browned, add your soy sauce, toasted sesame oil and sliced spring onion with the chopped ginger and chilli flakes (can't handle the heat? Go easy!)

Add your ketjap manis and half the chopped garlic (save the rest for later!) with a pinch of sugar and cook for 2 min further or until cooked through (no pink meat!)

Once cooked, transfer everything to a bowl and set aside and reserve the pan

Return your pan (no need to wash it!) to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped pak choi white base (keep the shredded green tops for later) and the remaining garlic

Cover with a lid and cook for 2-3 min, then add the shredded green pak choi tops, cover and cook for 1-2 min further or until wilted

Transfer all of the cooked pak choi to a separate bowl

Return the pan (no need to wash it!) to a medium heat with a drizzle of vegetable oil

Once hot, add your black sesame seeds, then crack your egg[s] into the pan, over the sesame seeds

Cook, covered, for 2-3 min or until done to your liking – this is your sesame fried eggs

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!