Quick Thai Beef Rice Bowl

Directions

1. 1
   Make the rice ahead of time or reheat 2 1/2 cups of leftover rice.
2. 2
   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)
3. 3
   Heat a large cast-iron skillet or wok over high heat.
4. 4
   Add oil (2 teaspoons) and swirl to coat.
5. 5
   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 from the pan but this step is optional.
6. 6
   Add the sauce to the pan. Stir-fry for 30-40 seconds. Scrape the meat mixture into a bowl and tent with foil to keep warm.
7. 7
   Heat 1 1/2 teaspoons oil in the pan over high heat.
8. 8
   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.
9. 9
   Wipe pan clean with a paper towel.
10. 10
    Heat remaining oil (2 1/2 teaspoons) in the pan over medium heat; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover pan, and cook 1 minute longer or until the whites are set and eggs are cooked to your liking.
11. 11
    Divide the rice, beef, and bok choy among 4 bowls. Top each bowl with a fried egg. Season eggs with a little salt.
12. 12
    Serve immediately, garnished with Sriracha, if you like.