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In a pot, bring 400ml of water to a boil. Add the rice and 1 tsp of salt. Reduce the heat and cover. Let it cook for about 15 minutes or until all the water is absorbed and the rice is tender. Set aside.
Prepare the Vegetables and Meat:
In a large pan, heat some vegetable oil over medium heat. Add the chopped onion, grated carrot, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened.
Add the minced meat to the pan and cook until browned, breaking it apart with a spoon. Stir in paprika and mixed peppers, and cook for another 2 minutes.
Combine and Cook:
Add the chopped Chinese cabbage to the pan and cook for 5-7 minutes until it wilts down.
Stir in the tomato paste, sour cream, cream, and 30ml of water. Mix everything together and let it simmer for another 5 minutes until everything is well combined and heated through.
Finish the Dish:
Add the cooked rice to the pan, mixing it well with the meat and vegetable mixture.
In a separate small pan, heat a little oil and fry the eggs sunny side up or scrambled, depending on your preference. Top the rice dish with the eggs.
Add Cheese:
Sprinkle the grated suluguni cheese over the rice and let it melt slightly before serving.
Serving and Storage Tips:
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