Bring 1 litre/ 1 & 1/2 pints of water to the boil in a large saucepan. Reduce the heat and add the well rinsed rice. Cover and cook over a low heat for 15 minutes, until cooked.
Meanwhile, heat 1 tsp of the sesame oil in a large non-stick frying pan or wok. Add the carrot, one of the chopped garlic cloves, and stir fry for one minute. Season, set aside and keep warm.
Heat another teaspoon of the sesame oil in the same pan, add the courgettes and another chopped garlic clove and stir fry for a minute or two, until the courgettes have begun to wilt but still retain some of their texture. Season, set aside and keep warm.
Heat the remaining sesame oil in the same pan and stir fry the beef and the remaining garlic for a few minutes, stirring continuously. Remove from the heat and add the soy sauce.
Wilt the spinach in the same pan, remove from the heat and drizzle with a little sesame oil.
Stir fry the beansprouts for a minute in the same pan. Set aside and keep warm.
Divide the rice between four bowls and arrange the carrot, courgettes, beef, spinach and beansprouts between them, arranging the colours around the plate so that they complement each other. Top with a fried egg.
Garnish with spring onions and sesame seeds and serve with the chilli paste, stirring everything together in the bowl just before eating.
• Stir through 2 tsp of the Korean chilli paste at the end of cooking the beef. Feel free to replace this with any chilli paste of your choice if you can't source the authentic Korean variety.
• If you can't find sushi rice at the supermarket look for pudding rice - that's also short grain rice.
• Look out for the Red Tractor logo on packs of meat to show you the meat you’re buying is farm assured quality meat and responsibly produced by people dedicated to providing great food.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.