Directions

1. Slice the green beans on the diagonal into 2” pieces. Slice the dark green part of the green onions the same way. Thinly slice the light parts of the green onions.
2. Add 1 tablespoon canola oil and 1 teaspoon sesame oil to a deep nonstick skillet over medium-high heat. Add the garlic, ginger and the light parts of the green onion. Stir for about a minute, then add the green beans and season with a pinch of flake salt. Sauté until tender, about 3 to 4 minutes.
3. Add the soy sauce, hoisin sauce and the cooked rice to the pan. Cook, stirring to break up clumps and scraping up any bits that stick to the pan, about 3 to 4 minutes.
4. Stir in the cabbage, carrots and the dark parts of the green onion and cook for about 1 minute more until heated through. Remove from heat. Drizzle with 2 teaspoons rice wine vinegar. Taste and more soy sauce or vinegar if necessary.
5. Sprinkle 1-2 teaspoons of Shichimi Togarashi on top and stir to combine. Taste and add more Shichimi if desired (it’s got some kick!)
6. In another skillet, heat 2 teaspoons sesame oil over medium heat. Crack the eggs. Season with a pinch of flake salt and ½ teaspoon of Shichimi Togarashi. Cook until the whites are fully cooked.
7. Divide the rice mixture into two bowls and top each with a fried egg. Sprinkle a little more Shichimi Togarashi on each if desired.