• Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
• Meanwhile, slice the mushrooms.
• Heat a drizzle of sunflower oil in a large frying pan over medium-high heat.
• Fry the mince with the mushrooms for 6 - 7 minutes, separating the mince as you do so.

• Use a peeler or cheese slicer to shave the carrot into thin ribbons.
• In a bowl, combine the carrot ribbons with the sugar, half of the white vinegar and a pinch of salt.
• Set aside until serving, stirring occasionally.

• Meanwhile, crush or mince the garlic.
• If preferred, carefully discard the tough ends of the mangetout.
• To the frying pan, add the mangetout, the gochujang* and the garlic.
• Stir-fry for 2 - 3 minutes, then deglaze with the water for the sauce and the rest of the white wine vinegar.

*Take care, this ingredient is spicy! Use as preferred.

• Stir in the honey and the soy sauce, then reduce the heat and simmer for 1 - 2 minutes.
• Stir in the BBQ sauce and then remove from the heat.
• Serve the rice on deep plates and top with the stir-fry.
• Serve the pickled carrot alongside.