• Using a strainer, rinse rice until water runs clear.
• Once boiling, add rice and half the garlic salt to the pot. Stir to combine. 
• Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Separate bok choy leaves, then cut into 1-inch pieces. Using a strainer, rinse chopped bok choy to wash away any hidden dirt!
• Keep bok choy stems and leaves separate.
• Thinly slice green onion.
• Combine mayo and 1 tsp (2 tsp) soy sauce mirin blend in a small bowl.
• Combine sweet chili sauce, broth concentrate and remaining soy sauce mirin blend in a medium bowl.

• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and bok choy stems. Cook, stirring occasionally, until peppers start to soften, 2-3 min. 
• Add bok choy leaves. Cook, stirring often, until veggies are tender, 2-3 min. 
• Remove from heat, then season with remaining garlic salt and pepper. Transfer to a plate, then cover to keep warm.

• Pat tofu dry with paper towels, then crumble into pea-sized pieces.
• Reheat the same pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min. 
• Reduce heat to medium, then add sauce mixture. Cook, stirring often, until heated through and thickened slightly, 1-2 min.
• Season with pepper.

• Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
• Divide rice between bowls. Top with veggies, tofu, any sauce from the pan and fried eggs, if using.
• Top with mayo and remaining green onions.

• If desired, while tofu cooks, heat a medium non-stick pan over medium-low heat.
• When the pan is 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: Yolks will still be runny.)

If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.