Mexican-Inspired Bibimbap Bowl with Spiced Beef and Fried Egg

• 225 g Jasmine rice
• 2 pieces Fresh corn on the cob
• 2 tbsp Vegetable oil
• 1 medium Red onion
• 2 cloves Garlic
• 350 g Minced beef
• 2 tsp Ground cumin
• 2 tsp Mild chili powder
• 240 g Canned black beans
• 250 g Cherry on the vine tomato
• 15 g Fresh coriander
• 2 pieces Lime
• 1 large Avocado, ripe but firm
• 3 Egg

1. Rinse the jasmine rice in cold water until the water runs mostly clear. Tip into a saucepan with 450 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, slice the kernels from the fresh corn on the cob. Heat 1 tbsp vegetable oil in a large frying pan over a high heat, add the corn and cook for 5 to 7 minutes, stirring occasionally, until charred in spots. Scrape into a bowl.
3. Finely chop the red onion and garlic. Add the remaining 1 tbsp vegetable oil to the pan over a medium heat, then cook the onion for 3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
4. Add the minced beef, ground cumin and mild chili powder, breaking the meat up with a wooden spoon. Cook for 6 to 8 minutes until browned and any liquid has cooked off. Keep the heat at medium so the spices toast without burning.
5. Drain the canned black beans in a colander and rinse briefly, then add to the beef. Cook for 2 to 3 minutes until the beans are hot, then take off the heat. Taste and adjust with a squeeze of lime if you like it brighter.
6. Halve the cherry on the vine tomato and finely chop most of the fresh coriander, reserving a little for serving. In a mixing bowl, toss the tomatoes with the coriander and the juice of 1 lime. Cut the remaining lime into wedges for the table.
7. Halve, stone and slice the avocado. In the same frying pan, fry the eggs over a medium heat for 2 to 3 minutes until the whites are set and the yolks are still runny, or cook to your liking. If needed, do this in batches so the eggs do not crowd.
8. Fluff the rice and divide between three bowls. Top each with the spiced beef and beans, charred sweetcorn, avocado, and a fried egg, then spoon over the tomato and coriander salsa. Serve with lime wedges for squeezing over at the table.

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