• 60 ml (2 fl oz/¼ cup) sesame oil
• 2 carrots, peeled and julienned
• 2 zucchini (courgettes), julienned
• 1 onion, halved and sliced into half moons
• 150 g (5½ oz) green beans, cut into 3 cm (1¼ inch) pieces
• 4-6 eggs
• 300 g (10½ oz) Japanese medium-grain rice, steamed (see Note)
• 2 tablespoons sesame seeds, toasted, to serve

Chilli sauce

• 60 g (2¼ oz/¼ cup) gochujang (Korean chilli paste) or use sriracha
• 60 ml (2 fl oz/½ cup) rice wine vinegar
• 2 tablespoons caster (superfine) sugar

To make the sauce, combine all of the ingredients in a small bowl and set aside.

It is important you have all your vegetables prepared and the rice steamed before you start cooking as it is a quick process. I like using a rice cooker because it cooks Japanese rice perfectly and keeps it toasty warm until you are ready.

Heat three frying pans or one wok and two frying pans over medium-high heat. Heat 1 tablespoon of the sesame oil in each pan until very hot. Cook the carrot and zucchini in one pan, the onion and beans in another and the eggs in the third. Keep them in their own pans so they don’t get mixed up. Cook the veggies for 2-3 minutes, tossing a few times. Once they are done, remove from the heat. Cook the eggs, sunny side up, keeping the yolks runny. If you don’t have room to fit all the pans on the stove at once, just cook them quickly in batches.

Serve bowls of hot rice, topped with the veggies in their own sections and a fried egg. Serve the chilli sauce separately: you pour a big spoonful of the chilli sauce on, sprinkle with toasted sesame seeds, and then toss everything together in your bowl.