Spray a large wok with olive oil over medium-high heat. Add the eggs, swirling to coat the base of the wok to make an omelette, cook for 1 minutes until starting to set, carefully turn over and cook a further 1 minute until set. Transfer to a plate. Roll up and thinly slice.
Add the beef to wok, cook, stirring to break up lumps, for 5 minutes until browned. Add the vegetables, stir fry for 2-3 minutes until tender. Add rice, kimchi and bulgogi sauce. Stir fry for 2 minutes or until heated through. Season.
Divide the rice into serving bowls and top with egg and spring onion. Serve.
Browning the mince well will ensure maximum flavour
Swap lime for lemon. Swap white rice for brown rice for a healthier option.
Use up any vegetable in the fridge or add pre packaged stir fry mix. Kimchi is a Korean dish of spicy fermented cabbage which can be found in the chilled health food section or Asian grocery stores.