Rinse the jasmine rice under cold water until it runs clear. Cook according to packet instructions. Once done, fluff with a fork and set aside — keep it warm.

In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, honey, garlic, ginger, sesame oil and chilli flakes until the sugar dissolves. Set aside.

Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until fully browned. Pour over the sauce and cook for a further 3–4 minutes, stirring, until the beef is sticky, glazed, and smelling incredible.

Add the cooked jasmine rice directly into the pan with the glazed beef. Stir and fold everything together over the heat for 1–2 minutes until the rice is fully coated in the sauce and mixed through. This is where all the flavour gets into the rice.

In a separate pan, fry the eggs in a little oil over medium heat until the whites are set and crispy at the edges but the yolks are still runny. Season with a pinch of salt.

Divide the beef and rice mixture between two bowls. Top each with shredded gem lettuce, spring onions, and sliced red chilli. Lay a fried egg on top and finish with a sprinkle of sesame seeds. Add any optional extras — kimchi, cucumber, gochujang mayo — and serve immediately.