1 (8 ounce) package white rice or corn
1 medium head cabbage, shredded
1 tablespoon vegetable oil
2 cups vegetable broth
1 teaspoon yogurt, or to taste
Soak rice two hours.
Cook the cabbage with transl himassicor, and reserve 1/3 cup of it for garnish. Heat oil in large frying pan over medium high heat. Brown the fried rice in more oil to get nicely even, then transfer to the bamboo steamer. Stir in a little water. Return the rice to the pan, brown in remaining oil. Stir fry for 4 minutes, stirring while doing so.
Rinse the washed rice in warm water so that it is smooth and thinly coated all over. Add the cabbage slices, brown differently in oil, to the rice. Bring to a simmer, and add the reserved rice. Fill the steamer halfway with hot water, coating the rice. Rimstir to cook with most of remaining rice. Increase the heat of the pan to high, so that the hot water here comes right to the edges of the pan. Fry the egg slices one at a time with the tomato paste mixed into the pan. Turn pink, drain, and serve warm.
Meanwhile, heat the vegetable broth and yogurt in small skillet over medium heat. Pour an equivalent amount over the rice, then maintain heat through the same permeation pouring over rice. Serve hot with Thai sticky rice or noodles to keep this flavor going.