I do not know what makes it "sophisticated" but it is awfully good.
adapted from Bon Appétit June 1993
2 1/4 cups water
1 1/2 cups long-grain white rice
4 eggs, beaten to blend
1 Tbsp canola oil
2 carrots, peeled, thinly sliced and slivered
3 cups thinly sliced bok choy stems and leaves
4 ounces shiitake mushrooms, stems removed, caps sliced
1/4 lb snow peas, trimmed, slivered
1 1/2 tablespoons oriental sesame oil
3 green onions, sliced
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely.
coat a large skillet with cooking spray. Cook the eggs in one large flat sheet. As the edges of the egg cook, bring them slightly towards the middle with a spatula then tip the pan forward, allowing uncooked egg to flow into the space. Continue cooking until eggs are no longer runny but still soft and fluffy. Cut eggs into strips and set aside.
Heat oil in wok or large skillet over high heat. Add carrots and stir-fry 1 minute. Add the bok choy, mushrooms and snow peas. Stir-fry until vegetables just begin to soften, about 4 minutes. Add sesame oil and cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.