Cook rice: Rinse rice in a fine-mesh sieve until water runs clear. Combine rice, 1¼ cups water, and a pinch of salt in a small saucepan. Bring to a boil, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Let rest 5 minutes before uncovering. You can also use a rice cooker if you have one.
Prep pickled veggies: Combine the sliced radishes with plum vinegar and toss; set aside.
Cook aromatics: Heat 1 tablespoon oil in a large (preferably nonstick) skillet or wok over medium high. Add the leeks and cook, stirring, until softened, about 2 minutes. Add the ginger and continue to cook until softened and fragrant, about 2 minutes. Add the bok choy and cook/sauté for another 2 minutes. Season with salt and transfer veggies to a plate.
Add the ground beef directly into the empty skillet and cook over medium high heat, stirring occasionally, until beef is cooked and browned completely, for about 5 minutes. Season with salt. Return the ginger, leeks and bok choy back into skillet.
Add in the cooked rice to skillet (adding 1 tablespoon of oil if the rice looks dry) and stir to combine. Cook, pressing down with a wooden spoon to allow rice to crisp, tossing occasionally and repeating, until most of the rice is crispy, for about 6 to 8 minutes; stir in the tamari or soy sauce. Taste and add a little more soy sauce if needed.
Serve fried rice with the pickled radishes on top (optional) and garnish with fresh cilantro. Enjoy!