Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt 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 (1/3 cup) water in a medium bowl.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, 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 (1 tbsp) oil, 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 (2 tbsp) butter, then swirl the pan until melted. Crack in 2 eggs (4 eggs 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.)Top beef bowls with a fried egg before serving.