Chop the onion and bell pepper finely. Mince the garlic.

Heat a large pan over medium and add a splash of neutral oil.

Add the onion and bell pepper. Cook for 1 to 2 minutes until they begin to soften.

Stir in the garlic and cook another 1 to 2 minutes until fragrant.

Increase heat to medium-high and add the beef mince. Break it up with a spatula.

Cook until the mince browns and most liquid evaporates. Let small browned bits form on the pan for flavor.

In a small bowl, whisk together dark soy, sriracha, tomato puree, honey, and a splash of water to loosen the sauce.

Pour the sauce into the pan and stir until it thickens and becomes glossy.

Add the chilled rice, toss thoroughly to coat and heat through. Press the rice into the pan in places to encourage extra crisped edges.

Serve immediately topped with sliced spring onion and sesame seeds.