Minced Beef with Bok Choy and Fried Egg

To warm up the eggs a little and get a bright color, sprinkle them with a few drops of srirachi just before serving.
Combine the first 4 ingredients in a small bowl.Preheat a large cast-iron skillet or wok over high heat. Add 2 teaspoons butter; whisk to coat. Add garlic; saute for 10 seconds, stirring occasionally. Add the beef to the skillet; saute for 2 minutes or until the beef is cooked through. Add soy mixture; cook for 30 seconds or until sauce thickens slightly. Place on a plate; keep warm. Add 1 1/2 teaspoons of oil and crushed red pepper to the pan; cook for 10 seconds. Add the bok choy; stir-fry for 2 minutes or until soft and crisp. Place on a plate along with the beef.Wipe the pan clean with a paper towel. Heat the remaining 2 1/2 teaspoons of oil in a skillet over medium-high heat; stir to coat. Break the eggs, one at a time, into the pan; cook for 2 minutes. Cover the pan and cook for 1 minute or until the whites are set. Divide the rice, beef, and bok choy into 4 plates. Brush each dish with 1 egg.