1) Make a big pot of brown rice….enough for leftovers so you can have bibimbap the next night! See my advice for how to build tasty brown rice here. You can also use leftover rice from takeout Chinese.
2) In a non stick pan, saute a bunch of vegetables in a bit of sesame oil over high heat: broccoli, bok choy, snow peas, yellow peppers, whatever you have. After a few minutes, add a couple glugs of soy sauce. Cover the pan with a lid and allow the veg to steam until the broccoli is tender but not mushy; 3 minutes. Remove the lid, add a few shakes of fish sauce and stir. Cut the heat. Transfer the veg to a serving bowl or plate.
3) In the same non-stick pan over low heat (eggs gotta be cooked on low, by the way. Never medium or high!), melt a bit of butter. Crack one or two eggs per person and allow to fry sunny side up until yolks are the desired doneness. Remove from the heat.
4) To serve, combine rice and lots of veg to a bowl. Slide a fried egg on top. Finish with a few or many squirts of Sriracha. Grab your chopsticks and dig in…though you may want a fork on hand since the brown rice isn’t exactly sticky. I still haven’t mastered how to eat non sticky rice with chop sticks, other than one…grain…at…a…time.