Clean / brush the mushrooms, halve and cut into slices. Drain the mung bean germs well. Clean the spring onions and cut into rings, halving the light part lengthways beforehand. Clean / core the chilli pepper, wash and finely dice. It is best to cook rice the day before! Heat corn oil (1 tbsp) in a pan. Add the vegetables (chilli peppers, mushroom slices + spring onion rings and mung bean sprouts) and stir-fry. Season with the light soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and sambal oelek (1 tsp). Add / fold in the rice and stir-fry with it. Fry fried eggs (2 pieces) one after the other in a small pan and season with coarse sea salt from the mill (1 big pinch each) and colored pepper from the mill (a big pinch each). Divide the mushroom, vegetable and rice pan between 2 plates, place the fried egg on top and garnish with radishes, serve.