Start by rinsing the uncooked rice under cold water to remove excess starch. This helps prevent the rice from becoming sticky. In a saucepan, bring the chicken stock to a boil. Add the rinsed rice and cover it with a lid. Reduce the heat to low and let it simmer until the rice is tender and the liquid is absorbed. Usually, this takes about 15-20 minutes. Once cooked, remove it from heat and let it cool. You can do this step in advance, ideally using leftover rice for optimal results.

While the rice cooks, season your beef strips liberally with salt and pepper. Using a heavy skillet or wok, heat the peanut oil over medium-high heat. When the oil is hot, add the beef in a single layer. Sear the meat for about 2-3 minutes until it gets a nice browning. Avoid overcrowding the pan; do it in batches if necessary. Once cooked, remove the beef from the skillet and set it aside.

In the same skillet, melt 1 tablespoon of butter. Once it’s bubbling, pour in the beaten eggs. Allow the eggs to sit for a few moments before gently stirring them to scramble. Once they are fully cooked but still tender, remove them from the pan and set aside with the beef.

Add the chopped onion and minced garlic to the skillet, using the remaining oil. Sauté until the onion becomes translucent, around 2-3 minutes. Then, stir in the frozen diced carrots and peas. Cook for an additional 3-4 minutes until the vegetables are heated through and slightly tender.

With the cooked vegetables ready, add the cooled rice to the skillet and gently fold it in. Add in the cooked beef and scrambled eggs. In a separate small bowl, whisk together the soy sauce, beef stock, honey, sriracha, sesame oil, rice vinegar, and ground ginger. Pour this sauce over the rice mixture.

Give everything a good stir and increase the heat slightly to help the flavors meld together. Cook for another 3-5 minutes, making sure nothing sticks to the pan. Toss in the sliced green onions and mix well. Taste and adjust seasoning if needed