Make the rice ahead of time or reheat 2 ½ cups of leftover rice.

Whisk the sauce ingredients in a small bowl: Sugar (2 ½ teaspoons), Thai Chile Paste (2 ½ teaspoons), fish sauce (2 ½ 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 ½ 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 ½ 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.