In a small sauce pot, combine the black rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Meanwhile, prepare the rest of the meal.

Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.

Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, or pork; and 6 to 8 minutes for chicken. Transfer to a medium bowl. 

Toss your protein with half the cashew-tamarind blend (set aside the remaining blend for serving). Season to taste with salt and pepper. Do not clean the pan. While your protein is cooking, prepare the vegetables.

• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
• Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.

In the same pan used for your protein, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add the bell pepper and beans, season with salt, and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Remove from the heat. Meanwhile, prepare the cilantro and the eggs.

• Strip the cilantro leaves from the stems. Set aside the leaves for garnish. 
• Crack the eggs into a small bowl and season with salt and pepper. Lightly beat with a fork until just blended.

In a small frying pan over medium-low heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the eggs, swirling to coat the bottom of the pan evenly. Cook without stirring until the eggs are set and beginning to release from the pan at the edges, 2 to 3 minutes. Using a spatula, gently flip the eggs and cook until just cooked through, about 30 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the eggs, then cut crosswise into ¼-inch-wide ribbons.

Transfer the rice to individual bowls. Arrange your protein, bell pepper, beans, egg ribbons, and cilantro in piles on top. Serve the remaining cashew-tamarind blend on the side.