• Wash and dry produce. • In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Meanwhile, trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender, 6-8 minutes. (Save jasmine rice for another use.)

• Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites; cook, stirring occasionally, until slightly softened, 1-2 minutes. Season with salt, pepper, and a pinch of sugar. • Transfer to a second small bowl and cover to keep warm.

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in half the vinegar (all for 4 servings), remaining sesame oil, 2 1⁄2 TBSP sweet soy glaze (5 TBSP for 4), and 1⁄2 tsp sugar (1 tsp for 4). Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2-3 minutes. • Remove from heat. Taste and season with salt and pepper if desired.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between bowls; top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve. Stir 1 TBSP butter (2 TBSP for 4 servings) into cauliflower rice.