Step 1

Cook rice following absorption method on packet.

Step 2

Meanwhile, heat wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add egg. Swirl to coat base of wok. Cook, without stirring, for 1 minute or until set. Transfer to a chopping board. Roll up. Thinly slice.

Step 3

Add remaining oil to wok. Add garlic and ginger. Stir-fry for 30 seconds or until fragrant. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Add bulgogi sauce. Cook, stirring, for 2 minutes or until sauce has boiled and reduced.

Step 4

Using a julienne peeler, cut carrots into long thin strips, or thinly slice.

Step 5

Divide rice among serving bowls. Top with mince mixture, carrot, cucumber, omelette, onion, peanuts and sesame seeds. Drizzle with chilli sauce. Serve.