• In a small pot, combine rice, 11/4 cups water (21/4 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.

• While rice cooks, wash and dry produce. Roughly chop cilantro. • In a small bowl, combine mayonnaise with Sriracha to taste.

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Stir in carrots, sweet soy glaze, and 3 TBSP sesame dressing (6 TBSP for 4 servings). Cook until carrots are softened, beef is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat. Pat chicken dry with paper towels. Swap in chicken for beef; cook, stirring occasionally, until browned, 3-4 minutes. Cook through the rest of the step as instructed.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with beef mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve.