- 1 and 1/2 cup long-grain rice or 3 cups cooked rice
- 2 and 1/2 cup rice (if using raw rice)
- green onions
- 2 carrots
- 7 oz Chinese cabbage
- 3 and 1/2 oz bean sprouts
- 2 cloves garlic
- 1 small piece fresh ginger
- 5 tbsp vegetable oil
- 3 tbsp soy sauce
- 1-2 tsp hot chile paste
- 1 tbsp ketchup
- 4 eggs
- If you are using raw rice, rinse it and put it in a saucepan with water.
- Add a touch of salt, cover the pan, and turn the heat to high. As soon as the water starts to boil, turn down heat to very low, place the lid on the pan, and let the rice absorb the liquid for 15-20 minutes.
- Remove the pan from the stove, and let the rice stand with the lid on (or if you are using cooked rice, bring it to room temperature.)
- Wash and trim green onions, and peel the carrots. Wash the Chinese cabbage and cut away the coarse stems.
- Chop all the vegetables into thin strips. Give the sprouts a quick rinse and let them drain. Peel and finely slice the garlic and ginger.
- Heat 4 tablespoons of oil in a large skillet. Place the garlic, ginger, and the rest of the vegetables (except the sprouts) into a pan. Using a spatula, stir-fry the mixture for 2 minutes.
- Add the rice and stir-fry for 2 more minutes. Season the soy sauce, chile paste, lemon juice, and ketchup mix in the sprouts. Stir-fry that for 2-3 more minutes.
- While you are doing this whole recipe, have a second skillet going, heat the rest of the oil and fry the 4 eggs. Season them with salt and pepper for taste.
- Serve the rice mixture on plates and perch a fried egg on top of each portion.