Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   vegetable oil
   4      -5 cloves     garlic
     3/4  cup           peeled and finely slivered shallots
   4                    quarter-sized slices of fresh ginger,
                        cut into fine slivers
   1                    fresh hot green chili, seeded and
                        cut into fine slivers
   6      cups          cooked, unsalted, white rice -- cold
   1      cup           mung bean sprouts -- washed and drained
   1      large         egg
   1 1/2  teaspoons     salt -- or to taste
   2      tablespoons   minced fresh Chinese parsley
                        === FOR THE SAUCE ===
                        enough mashed red bean curd to make
                        6 tablespoons
   1      tablespoon    peeled, very finely grated fresh ginger
   2      tablespoons   very finely minced fresh hot green chilies
   2      tablespoons   very finely minced peeled shallots
     1/2  cup           fresh lime or lemon juice
                        === Optional Garnishes ===
   6      sprigs        fresh mint
  12                    cucumber sticks, 3" x 1/3" x 1/3"

Preparation:

All I could find was Red Bean Curd Sauce, which appears to be the same thing, but already mashed. DIRECTIONS: Put the oil in a wok or a heavy skillet and heat over a medium flame. When hot, put in the garlic. Stir and cook for 1 minute. Add the shallots. Stir and fry for another 2 minutes. Add the ginger and the chili. Stir and fry another minute. Put in the cooked rice and mung bean sprouts. Stir and fry for 2 minutes. Make a hole in the center of the rice and break the egg into it. Stir the egg, first in its hole and then, when it sets a bit, mix it up with the rice. Add the salt. Stir and fry the rice for 10 minutes or until it has heated through properly. Stir in the minced Chinese parsley. Mix all the ingredients for the sauce and put them in a bowl. To serve, make a mound of the rice in a large platter. Garnish with the mint and cucumber. Pass along the sauce on the side.