Rice: Cook 1 cup rice as per packet instructions.
Sauce: In a bowl, mix 2 tsp crushed garlic, 1 tbsp soy sauce, 1 tsp brown sugar and 1 tsp sesame oil. Add the scotch fillet and mix well. Marinate for at least 15 minutes (longer if you have time).
Cucumber: Slice 1/2 cucumber into thin strips. In a separate small bowl, toss the cucumber slices with 1 tsp rice vinegar, a pinch of salt and a pinch of sugar. Set aside to quick-pickle.
Cook steak: Heat 1 tsp canola oil in a hot pan. Sear the steak 2–3 minutes per side for medium-rare. Rest, then slice thinly against the grain.
Eggs: Fry the 2 eggs to your liking.
Build bowls: rice, sliced steak, pickled cucumber, a fried egg on top. Briefly simmer the leftover marinade in the pan for 30 seconds and drizzle over. Scatter with sliced spring onion and 1 tsp sesame seeds.