Put on a small pot of water for the eggs. Lightly toast the sesame seeds in a small pan at medium temperature until they smell pleasant. Put the pierced eggs in the boiling water for 8 minutes, remove, rinse under cold water and peel. The eggs should have a waxy consistency. The cooking time varies depending on how the eggs are stored and how large they are. Set the ingredients aside.
Put on a small saucepan with water. Cut the carrots into fine sticks. Blanch in boiling water for about 3 minutes. Clean the mushrooms, shorten and quarter the stem. Peel and roughly chop the onions and sauté in a pan with a little oil. When the onions are translucent, add the mushrooms and fry them. Deglaze with a little soy sauce. If you like, you can add garlic to taste. Set the mushroom vegetables aside. Cut the bell pepper into thin strips and the spring onions into rings. Wash the sprouts.
Wash the rice in a colander and bring to a boil in a saucepan with a little salt and 3 cups of water. Turn the temperature down and let it steep until the water has been completely absorbed or cook the rice according to the instructions on the packet. Finely chop the ginger and garlic. Heat some oil in a wok or large pan and fry the garlic and ginger in it. Add the minced meat and fry until crumbly. When the meat is lightly browned, deglaze with soy sauce, fish sauce and mirin and stir in the sugar. Season to taste with the chilli sauce.
Fill a bowl 1/3 full with rice. Fill 1/3 of the bowl with carrots, bell pepper and mushroom pan. Put the minced meat in the last third and pour some of the sauce over the rice. Top the bowl with a quartered egg, sprouts, spring onions and sesame seeds. Add the chili sauce.
Tip: Thanks to the soy sauce, the dish does not have to be salted or peppered. You can vary the vegetables.
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