Finely chop the onion and bell pepper. Mince the garlic.

Heat a large pan over medium heat 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 for 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 browns and most liquid evaporates, letting small browned bits form for flavor.

In a small bowl, whisk the dark soy, 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. Toss thoroughly so every grain is coated and heated through. Press the rice into the pan briefly to create extra crisped edges if desired.

Serve immediately with sliced spring onion and a sprinkle of sesame seeds.