Before starting, wash and dry all produce. Using a strainer, rinse rise until water runs clear. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, 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 peppers. Cook, stirring occasionally, until starting to soften, 2-3 min. Add bok choy, then season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min. Remove the pan from heat. 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. Sprinkle remaining green onions over top.

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.)