Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear. Once boiling, add rice and half the garlic puree to the pot. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Thinly slice green onion. Combine oyster sauce, sweet chili sauce, remaining garlic puree and 1/4 cup water (1/3 cup for 4 ppl) in a medium bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then aromatics blend and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min. Remove the pan from heat, then season veggies with salt and pepper, to taste. Transfer veggies to a plate, then cover to keep warm.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Reduce heat to medium, then add oyster sauce mixture. Cook, stirring often, until heated through, 1-2 min. Season with pepper, to taste.

Fluff rice with a fork, then stir in half the green onions. Divide garlic rice between bowls. Top with veggies, beef and fried eggs, if using. Top with spicy mayo and remaining green onions.

If desired, while beef cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry covered until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)