Ingredients

• 3/4 cup white rice
• 1 onion
• 1 lime
• 3 garlic cloves
• 1 cucumber
• 3 oz carrots
• 1 lb ground beef
• 2 oz soy sauce
• 3 tbsp mayonnaise
• to taste sriracha
• about 2 1/2 tsp sugar
• 1 tbsp butter
• 1 tbsp neutral oil
• to taste salt and pepper

Equipment

• small pot with lid
• fine-mesh sieve
• large skillet
• box grater
• mixing bowls

Instructions

1. Rinse the rice in a fine-mesh sieve until the water runs clear, which rinses off excess starch and keeps the grains fluffy. Add to a small pot with 1 cup water and a pinch of salt, bring to a boil, then cover and reduce to low. Cook until tender, about 15 minutes, then leave covered off the heat for at least 10 minutes so it finishes steaming.
2. While the rice cooks, prep the produce: finely chop the garlic, zest the lime then cut it into wedges, halve the cucumber lengthwise and slice into thin half-moons, dice the onion, and grate the carrot.
3. In a medium bowl, toss the cucumber with the juice of half the lime, 1/4 teaspoon sugar, and a pinch of salt, then set aside so it lightly pickles and turns tangy. In a small bowl, stir together the mayonnaise, a little of the garlic, a squeeze of lime, and sriracha to taste, seasoning with salt and pepper.
4. Heat the oil in a large pan over medium-high. Add the onion and cook, stirring, until soft and translucent, 4 to 5 minutes, so it tastes sweet rather than sharp. Add the beef, remaining garlic, and 2 teaspoons sugar, breaking the meat into small pieces, and cook until browned and no longer pink, 4 to 5 minutes. Stir in the soy sauce, remove from heat, and season to taste.
5. Fluff the rice with a fork and stir in the lime zest and butter for richness and aroma. Divide the rice among bowls and top with the beef, grated carrot, and pickled cucumber. Finish with a squeeze of lime and a generous drizzle of sriracha mayo.