Meanwhile, heat wok over medium-high heat. Add 1 teaspoon oil. Swirl to coat. Add egg. Swirl to coat base of wok. Cook, without stirring, for 1 minute or until set. Transfer to a chopping board Roll up slice.
Add remaining oil to wok. Add garlic and ginger. Stir-fry for 30 seconds or until fragrant. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Add B.BQ sauce. Cook, stirring, for 2 minutes or until sauce has boiled and reduced.
Using a julienne peeler, cut carrots into long thin strips, or thinly slice.
Divide rice among serving bowls. Top with mince mixture, carrot, cucumber, omelette, onion, peanuts and sesame seeds. Drizzle with chilli sauce. Serve.
