Preheat the oven to 100°C and place a large oven dish or baking tray, covered in foil, in the oven (you will keep the cooked food warm in this).
For the rice
If using long grain rice, cook in your usual way. If heating ready cooked rice then get this out and, once the meat is marinating, heat according to packet instructions.
For the marinade/sauce
Measure out the ingredients and mix together.
For the meat
Mix the minced beef, crushed garlic and two tablespoons of the marinade/sauce together and place in the fridge. (Start the rice heating if using precooked rice.)
For the vegetables
Peel, top and tail the carrots. Now, using the peeler, ‘peel’ the carrot into thin ribbons. Set aside.
Measure out each of the remaining ingredients halving any large mushrooms.
Add a teaspoon or two of cooking oil to a non-stick wok or frying pan and turn the heat to medium-high.
Add the mushrooms and a pinch of salt. Stir fry for 2-3 minutes until cooked. Place in the oven dish and cover with the foil.
Add another teaspoon of oil, the carrot strips and a pinch of salt to the pan and stir fry for 2-3 minutes until softened. Place in the oven dish and cover with the foil.
Add a further teaspoon of oil, the beansprouts and a pinch of salt to the pan. Stir fry for 2-3 minutes until cooked. Place in the oven dish and cover with the foil.
Add some more oil, the spinach and another pinch of salt to the pan. Stir fry for 2-3 minutes until cooked. Place in the oven dish and cover with the foil.
Once the vegetables are cooked add a teaspoon of oil to the pan along with the marinated mince. Stir fry for 5-6 minutes, breaking up any lumps, until cooked. Remove to a bowl.
Add a last teaspoon of oil to the pan (if you have been using a wok up to this point you may wish to switch to a frying pan) and crack in your eggs.
Whilst your eggs are cooking, divide the rice between four bowls. Top with the cooked vegetables and meat and pour over the remaining marinade/sauce. Once the eggs are cooked to your liking, place them on top of the meat and vegetables and sprinkle the whole dish with the spring onion and sesame seeds. Drizzle over as much sesame oil and chilli sauce as you like and tuck in.
Sriracha chilli sauce is a traditional Korean chilli sauce that has a hint of garlic and is relatively hot. I got mine from Tesco. However, if you don’t wish to clog up your cupboards with more jars then any chilli sauce would be a nice addition.