This is a sort of riff on something my mother often did with leftover mince and tatties. She wouldn't recognise my take. Her version was just leftover minced beef and potatoes reheated next day with a poached egg on top.
I subbed rice for the tatties and made the beef from fresh. Minced it by hand (hachéed to be precise) and Asiafied it by marinating it with garlic, chilli, Shaoxing wine and Vietnamese fish sauce. Fried that with finely diced carrot and green onion tops. Finished with the whites of the 'green' onions and a little potato starch slurry.
Not pretty, but tasty.
