1 ½ cups uncooked white sticky rice (about 10 1/2 ounces)

4 ½ tablespoons canola oil, divided, plus more for frying

4 (4- x 1- x 1-inch) pieces youtiao (Chinese cruller) or brioche

¼ cup rousong (pork floss) or finely chopped spiced firm tofu, divided

¼ cup thinly sliced scallions (about 2 scallions), divided

4 teaspoons finely chopped pickled daikon or pickled mustard greens, divided

4 teaspoons sweet soy sauce, divided

Toast rice in a dry large saucepan over medium, stirring constantly, until fragrant but not browned, about 4 minutes. Transfer rice to a large metal bowl; stir in 11/2 tablespoons oil until evenly coated. Return rice to saucepan, and add 11/2 cups water. Bring to a boil over medium-high. Reduce heat to low; cover and cook until water is completely absorbed and rice is tender, about 20 minutes. Remove from heat, and cover to keep warm until ready to use. (Alternatively, place toasted rice and 11/2 cups water in a rice cooker. Cook according to manufacturer's instructions. Set aside.)

Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high. Crack eggs into skillet, spacing evenly apart. Season with salt and pepper to taste. Cook until whites are set and beginning to crisp around edges and yolks are still runny, 2 to 3 minutes. Flip eggs, and lightly press on each egg with spatula to break the yolk. Cook until outsides of yolks are set but centers are still soft, 10 to 20 seconds. Transfer eggs to a plate lined with paper towels to drain. Set aside.

Clean skillet, and wipe dry. Pour oil into skillet to a depth of about 1/2 inch. Heat over medium-high until oil reaches 375°F. Add youtiao, and fry, turning often, until golden brown on all sides, about 2 minutes. Transfer to a plate lined with paper towels to drain. Set aside.

Lightly brush a clean work surface (about a 12-inch square) with water. Place a 12-inch square piece of plastic wrap on top of water-coated area. Place about 5 ounces (about 3/4 cup) cooked rice in center of plastic wrap; using a wet hand, press rice into a 7- x 6-inch oval with one long side closest to you. Top rice with 1 cooked egg, and lay 1 youtiao piece, lengthwise, on top of egg. Sprinkle with 1 tablespoon pork floss, 1 tablespoon scallions, and 1 teaspoon pickled daikon. Drizzle with 1 teaspoon soy sauce. Using plastic wrap, roll up into a tight log, enclosing the rice around the fillings. Twist ends of plastic wrap to seal rice edges. Using a small paring knife, poke a few holes in plastic wrap to allow air to escape, then roll tighter. Tie both ends of plastic wrap snug against rice to secure; trim excess plastic wrap. Repeat process with remaining rice, eggs, youtiao, pork floss, scallions, pickled daikon, and soy sauce. Cut rolls in half crosswise (leaving wrapped in plastic wrap), and serve.

Source youtiao at asian-veggies.com and rousong at bokksumarket.com.