Wash the rice using a pot and mesh strainer until the water runs mostly clear. Add the washed jasmine rice, water and a pinch of salt to a small pot. Cover the pot with a lid and set over high heat until it starts to boil. Reduce heat to low and let cook until no water remains and the rice is tender. Take the pot off the heat and set aside for serving later.

Set a medium sized pan over medium heat. Add ½ of the canola oil and the peameal bacon. Cook and flip until the bacon has browned on both sides. Then remove from the pan and slice into strips, to be served with the rice later.

Set a small pan with a lid over medium heat. Add the remaining canola oil and crack the egg into the pan. Season the egg to your liking with salt, black pepper or furikake seasoning. Cook and cover with a lid until the yolk is just starting to set but still runny. Then turn off the heat and prepare to assemble.

Assemble the bibimbap by adding all the ingredients to a bowl in the following order; cooked rice, cooked peameal bacon, cucumber slices, carrot sticks, sunny-side-up egg, topped with chili crisp oil and furikake seasoning. Serve while hot.