Ingredients
The following ingredients have 4 Servings
- 2 1/2 teaspoons sugar
- 2 1/2 teaspoons Thai chile paste (I like the Thai Kitchen Roasted Chili Paste)
- 2 1/2 teaspoons Thai fish sauce
- 1 tablespoon soy sauce (low-salt is fine)
- 1 tablespoon minced garlic (about 3 medium cloves)
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you prefer less heat)
- 2 tablespoons canola or grape seed oil, divided
- 12 ounces ground beef
- 3 small baby bok choy, cut lengthwise into quarters (cabbage, kale or spinach can be substituted)
- Salt
- 4 large eggs
- 2 1/2 cups cooked brown or white rice, reheated
- Sriracha hot sauce
Instruction
- Make the rice ahead of time or reheat 2 1/2 cups of leftover rice.
- Whisk the sauce ingredients in a small bowl: Sugar (2 1/2 teaspoons), Thai Chile Paste (2 1/2 teaspoons), fish sauce (2 1/2 teaspoons), soy sauce (1 tablespoon), garlic (1 tablespoon) and crushed red pepper flakes (1 teaspoon)
- Heat a large cast-iron skillet or wok over high heat. Add oil (2 teaspoons) and swirl to coat. Add the ground beef to pan and stir-fry 2 minutes or until beef is no longer pink.
- At this point I like to briefly remove the pan from the heat, tilt it, and spoon out some of the rendered fat. This step is optional.
- Add the sauce to the pan, stir-fry for 30-40 seconds, transfer to a bowl, and tent with foil to keep warm.
- Add 1 1/2 teaspoons oil to the pan and turn heat high. Add the bok choy and stir-fry 2 minutes or until crisp-tender. Season with a pinch or two of salt and place in the bowl with beef.
- Wipe pan clean with a paper towel. Heat remaining oil (2 1/2 teaspoons) in the pan over medium heat; swirl to coat. Crack the eggs, 1 at a time, into the pan; cook 2 minutes. Cover pan, and cook 1 minute longer or until the whites are set and eggs are cooked to your liking.
- Divide the rice, beef, and bok choy among 4 bowls. Top each bowl with a fried egg. Season eggs with a little salt. Serve immediately, garnished with Sriracha, if you like.
