In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce.

Quarter lime. Roughly chop cilantro.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; season with salt and pepper. (TIP: Not sure how much beef to use? Reference the "Before you start" section at left for guidance!) Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.

Break up meat into pieces and continue to cook until beef is cooked through, 2-4 minutes more. TIP: If there’s excess grease in your pan, carefully pour it out.

To pan with beef, stir in edamame, chili sauce, sweet soy glaze, stock concentrate, ¼ cup water, 1 TBSP butter, and ½ tsp sugar (⅓ cup water, 2 TBSP butter, and 1 tsp sugar, for 4). Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. (If stir-fry seems dry, stir in splashes of water until desired consistency is reached.)

Remove from heat; stir in a squeeze of lime juice to taste.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Divide rice between bowls; top with stir-fry. Sprinkle with crispy fried onions and cilantro. Serve with any remaining lime wedges on the side.