Crispy French Fries and Beef Rice Bowl

1Rinse the cut potatoes under cold water (2 cups) until the water (2 cups) runs clear, then soak them in a bowl of cold water (2 cups) for 30 minutes to remove excess starch.

2Meanwhile, in a medium saucepan, combine rinsed rice, 2 cups water (2 cups), 1/4 teaspoon salt, and butter. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

3Drain the potatoes and pat them thoroughly dry with paper towels. Heat vegetable oil in a deep pot or Dutch oven to 325°F (165°C). Fry the potatoes in batches for 4-5 minutes until pale and just tender. Remove with a slotted spoon and drain on paper towels.

4Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on fresh paper towels and immediately season with 3/4 teaspoon salt and 1/4 teaspoon black pepper (½ teaspoon).

5While fries cook, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink, about 5-6 minutes. Drain excess fat if needed.

6Add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic (2 cloves) and cook for 30 seconds until fragrant.

7Season beef mixture with Worcestershire sauce (1 tablespoon), ketchup, smoked paprika (1 teaspoon), onion powder (½ teaspoon), garlic powder (½ teaspoon), remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper (½ teaspoon). Stir well and cook for 2 more minutes. Taste and adjust seasoning as desired.

8To assemble, divide the rice among serving bowls. Top each with a generous scoop of the seasoned beef mixture.

9Sprinkle shredded cheddar cheese (1 cup) over the hot beef so it melts slightly. Pile crispy fries on one side of each bowl.

10Garnish with sliced green onions (2), chopped parsley, and pickle slices if desired. Serve immediately.