Directions

1. To make the Quick-Pickled Cucumber: combine the cucumber, vinegar, sea salt and chilli into a small bowl. Toss to combine. Allow to sit while making the rest of your meal.

2. Add oil to a frying pan over medium heat. Crack in egg and cook for 5 minutes until crispy.

3. Meanwhile, assemble your bibimbap. Place half of the leftover Slow-Cooked Lamb, carrot sticks, coriander leaves, spring onions, cucumber and all the quinoa around a bowl. Place the other half of the ingredients into a container for lunch tomorrow. Top bibimbap with fried egg.

4. Squeeze lime juice over the top of tonight's bibimbap and serve with the mayonnaise.