Ingredients
Method
Preparation
- Finely chop the onion, bell pepper, and garlic. Have the chilled rice measured and ready.
Cooking
- Heat a large pan over medium heat and add a splash of neutral oil.
- Add the onion and bell pepper. Sauté 1 to 2 minutes until they begin to soften.
- Stir in the minced garlic and cook another 1 to 2 minutes until fragrant.
- Turn the heat to medium-high and add the beef mince. Break it up with a spatula.
- Cook, stirring occasionally, until the mince is nicely browned and most liquid has evaporated, allowing small browned bits to form.
- In a small bowl, whisk dark soy sauce, sriracha, tomato puree, honey, and a splash of water to loosen the sauce.
- Pour the sauce into the pan. Stir and cook until it thickens and becomes glossy.
- Add the chilled rice and toss thoroughly to coat and heat through. Press the rice into the pan briefly to create extra crispy edges if desired.
- Serve immediately and top with sliced spring onion and sesame seeds.
Nutrition
Notes
For a milder version, reduce sriracha or swap for sweet chili sauce. To make vegetarian, substitute plant-based mince or crumbled firm tofu and use a vegetarian oyster sauce substitute.