Ingredients

• 1 cup white sticky rice
• 1/2 cup coconut milk
• 1/4 cup low sodium soy sauce
• 2 tablespoons light brown sugar, packed
• 1/2 teaspoon sriracha hot sauce
• 1/4 lb ground pork
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon vegetable oil
• 2 large eggs
• 2 green onions, thinly sliced
• 2 tablespoons roughly chopped fresh cilantro

Instructions

1. Combine rice with 1 cup cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low; simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes.

2. In a small saucepan, combine soy sauce, 2 tablespoons water, brown sugar, and sriracha. Simmer over medium heat, stirring occasionally, until thickened and reduced by half, 6 to 8 minutes.

3. Heat a large nonstick skillet over medium-high heat. Add pork and season lightly with salt and pepper. Cook, breaking it up with a wooden spoon, until it begins to brown, about 7 to 9 minutes. Transfer to a bowl and cover with aluminum foil to keep warm.

4. Carefully wipe out skillet (it may be hot) and return to medium heat; brush with vegetable oil. Crack eggs into opposite sides of the pan to keep them from running together. Cover and cook for 3 to 4 minutes. If you prefer firmer yolks, cook for another 1 to 2 minutes.

5. Divide rice between serving bowls. Top with ground pork and a fried egg. Drizzle with soy reduction, sprinkle green onion and cilantro on top, and serve.