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Preheat oven to 220°C (200°C fan) and line a tray with baking paper.
Add the cooked and cooled rice into a bowl. Drizzle with oil, soy sauce, sesame oil. Toss well, then press into an even layer on a lined baking tray Bake for 25–35 minutes, tossing halfway, until golden and crispy.
Heat a pan over medium-high heat with a little oil. Add the beef mince, breaking it up as it cooks, and cook until browned. Add the garlic and ginger and cook for 1 minute.
Stir in the soy sauce and honey. Let it bubble, then add the cornflour slurry and cook for 1–2 minutes until thick, glossy and sticky.
Combine the Mayo ingredients together. Prepare the cucumber, carrot and mixed leaf.
To serve, add crispy rice to bowls, top with sticky beef and fresh vegetables. Finish with spring onions and sweet chilli mayo.