INGREDIENTS

• 2 1/2 tsp. sugar

• 2 1/2 tsp. chile paste

• 2 1/2 tsp. fish sauce

• 1 Tbsp. soy sauce

• 1 Tbsp. minced garlic

• 1 tsp. crushed red pepper flakes

• 2 Tbsp. canola oil (divided)

• 12 oz. ground beef

• 3 baby bok choy (small, cut lengthwise into quarters)

• 4 large eggs

• 1 cup white rice (or cooked brown)

• Sriracha hot sauce

INSTRUCTIONS

1. Cook the rice according to package directions.

2. Make the Sauce: Whisk all the ingredients together in a bowl: Sugar, Thai Chile Paste, fish sauce, soy sauce, garlic and crushed red pepper flakes.

3. Stir-fry the Ground Beef: Heat oil in a large heavy skillet or wok and cook the beef over high heat until it's no longer pink, 2 minutes or so. Add the sauce to the pan and cook for 30-40 seconds more. Transfer the meat mixture to a bowl and tent with foil to keep warm.

4. Stir-fry the bok choy for 2 minutes or so and add it to the bowl with the beef. 

5. Fry the eggs in the same pan.

6. Serve:  Divide the between four bowls, and top with ground beef, bok choy and a fried egg. If you want more heat, add a splash of Sriracha.