Ingredients
Scale
- 3 tbsp soy sauce
- 1 tsp fish sauce
- 2 tbsp cane vinegar, rice vinegar or apple vinegar
- 1 tbsp sugar
- 4 tbsp cooking oil
- 2 eggs
- 2 to 3 bay leaves
- 1/2 tsp black pepper corn
- 4 cloves garlic, chopped
- 6 oz ground pork
- 4 cups cooked day old cold jasmine rice
- Lime wedges, optional
Instructions
- Combine soy sauce, fish sauce, vinegar and sugar in a small mixing bowl, set aside.
- Heat a wok over high heat, add cooking oil and crack an egg. Fry egg one by one, pour oil over the egg with a wooden spoon so you don’t have to flip over the egg. When the egg white’s crispy brown edges and yolk is cooked as your desire doneness, remove from the wok and set aside.
- There should be around 3 tbsp cooking oil remained in now-empty wok. If it’s less than that, add more oil. Add bay leaves, black pepper corn and garlic into wok then turn on the heat to high. This way we can slowly infuse the flavors from the bay leaves and black pepper corn to the oil, about 1 minute. Stir frequently.
- Stir in pork. Break down pork well with wooden spoon. When the pork is golden browned and fully cooked, add cold rice and pour the sauce mixture around the edge of the work.* This way the sauce will start sizzle for better flavor. Mix everything well until every single grain of rice is coated evenly with the sauce.
- Turn off the heat, place the fried eggs right on top. Serve with lime wedges to your tase. Enjoy!
Notes
If your stove is not quite powerful or/and your wok (skillet) is not thin enough, go ahead and add the sauce before the rice and cook with the pork for 1 minutes to evaporate some moisture first, then add the rice.
