Seasonings
150 g (about 3/4 cup) rice, 1 egg, and to taste: meat floss, wild mountain vegetables, bean sprouts, spinach, and spicy pickled cabbage (kimchi-style).
Seasonings
Finely chopped scallion, ginger, and garlic, 5 g each; 2 tablespoons chili paste; 1 teaspoon sugar; 1/3 teaspoon each MSG and sesame oil; fresh broth as needed; 3 tablespoons vegetable oil.
Preparation
1. Rinse the rice thoroughly, soak it in clean water for 30 minutes, then drain well.
2. Cut the kimchi into thin strips; trim the roots from the wild mountain vegetables, wash them, and cut into small sections; remove the roots from the bean sprouts, wash them; trim the roots and old leaves from the spinach, wash, drain, and cut into small sections.
3. Bring water to a boil in a pot, then blanch the spinach, bean sprouts, and wild greens separately, removing them with a strainer.
Steps
1. Place rice in a stone pot, add water as needed, steam for 30 minutes, then remove and arrange strips of kimchi, bean sprouts, wild mountain vegetables, and meat floss on top.
2. Heat vegetable oil in a wok over medium-high heat until shimmering, then add minced scallions, ginger, and garlic and stir-fry until fragrant. Stir in chili paste, MSG, sugar, sesame oil, and fresh broth, bring to a boil, then pour the mixture into a stone pot.
3. Heat a small amount of oil in a pan, crack in an egg and fry until the bottom is set, then place it on top of the rice.