Make the homemade BBQ sauce. Mix together the shop-bought BBQ sauce, honey, light soy, rice wine vinegar and tomato puree. Combine in a bowl and set aside.

Heat a few sprays of low-calorie cooking spray in a large, non-stick frying pan over a high heat and cook the minced beef for 5 minutes until browned all over. Add the garlic granules, onion granules and BBQ seasoning and some salt and pepper. Stir to combine, then reduce the heat to low and add half of the sauce. Toss until the beef is coated with the sauce, then remove from the pan.

Heat the oil in the same pan and add the onion and green pepper. Cook for 2–3 minutes until starting to soften, then add the mixed frozen vegetables, rice, spring onions (reserving some for garnishing) and dark soy sauce. Stir-fry for 3–4 minutes over a high heat, then add the remaining homemade sauce (reserving 2 tablespoons to drizzle over when serving). Add half of the cooked beef, along with a squeeze of lime and the sriracha, if using. Stir-fry for 3–4 minutes, then remove from the heat.

Divide the stir-fried rice between bowls (or airtight containers) and top with the reserved beef. Garnish with the reserved spring onions and homemade sauce. Serve or keep in the fridge for 3–4 days.