1. Rinse and drain rice under cold water until the water runs clear. Cover the rice with water until it reaches 1 inch above the rice and let it soak overnight (6-8 hours).
2. Add soaked rice to steamer basket lined with cheesecloth or a clean towel and steam on medium heat for 30 minutes.
3. Heat 1 tbsp of oil in a pan and add 1 tsp minced garlic, 1/2 tsp red pepper, and the pickled mustard greens. Add sugar and sauté for 3-5 minutes. Soak preserved radish with water for 20 minutes then repeat the process you did with the mustard greens (use 1 tbsp oil, 1 tsp minced garlic, 1/2 tsp red pepper, and sugar to sauté).
4. Heat 2 tbsp of oil in a pan on medium heat until shimmering and add eggs. Sprinkle some green onion on top and wait for the whites to fully set (4-5 minutes).
5. On plastic wrap, add some of the rice and flatten it out into an oval shape. Make sure you add enough rice so none of the filling falls out. Add the fried egg, pickled veggies, pork sung, and youtiao. Roll it up making sure all the filling is sealed and tightly twist the ends to form the cylindrical shape.
