Cook rice according to package directions in rice cooker or pot. Set aside and keep warm. You can also use leftover refrigerated rice.

While rice cooks, prep all ingredients: mince garlic, grate ginger, slice green onions, dice bell peppers, and slice carrots.

Heat 1 tablespoon oil in large skillet over medium heat. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.

Increase heat to medium-high. Add ground beef and cook for 5 minutes, breaking apart with spatula until browned and no longer pink. Let it sit undisturbed for 1 to 2 minutes between stirring to develop caramelization.

Stir in soy sauce and brown sugar. Simmer for 3 minutes, allowing flavors to meld and sauce to slightly reduce.

Add bell peppers and carrots. Sauté for 3 to 4 minutes until vegetables are tender but still crisp with a slight snap when bitten.

Serve beef mixture over warm rice in bowls. Top generously with sliced green onions.