• Peel and grate the garlic (or use a garlic press).
• Trim the green beans, then cut into thirds.
• Halve, peel and chop the onion.
• Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
• In a small bowl, mix together the apple cider vinegar and 1 tsp sugar (per 2P) with a pinch of salt. Add the carrots to the bowl and toss to coat. Set aside to pickle.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 30 secs. 
• Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
• Once cooked, pop the beans into a small bowl, stir in half the sesame seeds and cover to keep warm. Set aside for later.

• Return the (now empty) pan to a medium-high heat (no oil). 
• Once hot, add the onion, Thai spice mix and mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
• Once cooked, stir in the bulgogi sauce and soy sauce and simmer until thickened, 1-2 mins.
• Add a splash of water if it's a little thick. Taste and season with salt and pepper. 

• Place another pan over medium-high heat with a drizzle of oil.
• Once hot, crack in your egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is your desired firmness.
• Lower the heat as needed.

• Place a pot over medium-high heat.
• Once hot, add the rice and a good splash of water. 
• Cover and allow to warm through completely, 3-5  mins.

TIP: To microwave, open the top of the packet and cook in the microwave until warmed through, 2-3 mins.

• Serve the brown rice between bowls.
• Arrange the bulgogi mince, pickled carrot, and green beans in separate sections.
• Top with your fried egg and drizzle over the sriracha.
• Sprinkle over the remaining sesame seeds to finish.