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Cook the rice the night before by adding it to a saucepan with 480ml of water.
Bring it to a boil and let it simmer until most of the liquid is absorbed.
Put a lid on the saucepan, turn off the heat, and let it sit for 12 minutes. This ensures perfectly cooked rice.
Once the rice has cooled, chill it in the fridge overnight. (The rice must be cold and pre-cooked for this recipe.)
In a large deep frying pan, heat the oil over medium heat.
Add the onion and garlic, and fry them until they become softened.
Add the ground beef (mince) and red bell pepper, and cook until the beef is browned. Use the back of a wooden spoon to break up any large lumps.
Stir in the sambal oelek, shrimp paste, tomato paste, soy sauce, and maple syrup until the beef is well coated and glossy from the sauce.
Retrieve the chilled rice from the fridge, and lightly spray it with low-calorie spray. Separate any large clumps of rice in the bowl.
Add the chilled rice into the pan with the beef mixture and fry until everything is well combined and coated in the sauce.
Finally, stir in the spring onions.
Serve the dish with fried eggs cooked to your preference and sliced tomato and cucumber on the side.