Add the rice, water and salt to a medium sauce pot over high heat. Once boiling, cover, reduce heat to low and cook until all the water is absorbed by the rice.
While the rice cooks, place a large skillet over medium high heat. Once hot, add the beef and cook until browned, breaking up with a spatula or wooden spoon into small pieces. Drain the water from the skillet, transfer the beef to a plate, set aside and return the skillet back to the heat.
Melt the coconut oil in the skillet. Add the dried chili peppers, red pepper flakes, garlic and shallot. Saute for about 30 seconds until fragrant, careful not to burn the garlic.
Reduce the heat to medium-low and add the red pepper slices. Cook for 3-5 minutes until slightly softened.
Add the beef broth and continue cooking another 5 minutes.
Mix the cornstarch and water together in a small bowl. Pour into the skillet and mix until creamy and thickened.
Add the beef back into the skillet, stir and season to taste with salt and pepper.
Add the rice to individual serving bowls, top with the beef and red pepper mixture.
Fry the 4 eggs in the same skillet the beef cooked in (adding extra coconut oil if needed) and place them on top of the beef mixture once cooked.