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Heat a large frying pan or wok over medium-high heat and add the minced beef and let it sear
Season the beef with garlic granules, ground ginger and Chinese five spice; allow it to sit briefly between stirs so it browns and crisps at the edges. Cook until well browned (8–10 minutes)
Add 2 tbsp tomato ketchup, 1 tbsp sriracha and ½ tbsp dark soy sauce. Cook 1–2 minutes until the sauce reduces slightly and coats the meat. Taste and adjust salt. Transfer the beef to a bowl and set aside
In the same pan, sauté the chopped red onion and diced peppers until softened and a little caramelised. Then add in the chillis and cook for a further 2 minutes
Meanwhile, heat each pouch of Tilda Pure Basmati rice in the microwave for 2 minutes each
Add the heated rice to the pan and toss through the vegetables
Stir together 1 tsp tomato ketchup and 1 tsp sriracha; drizzle through the rice and mix well
Return the cooked beef to the pan, toss everything together and cook 1–2 minutes so the flavours marry
Serve with a drizzle of chilli oil and scatter the reserved crispy beef on top