Enjoying rice, fried pork, fried egg and pickled carrot

Ingredients:

– 1 cup uncooked white or jasmine rice
– 1 cup water
– 1/2 pound pork shoulder or pork belly, cut into bite-sized pieces
– 1/2 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1/2 teaspoon ground black pepper
– 2 eggs
– 1 large carrot, peeled and grated
– 1/4 cup vinegar
– Salt, to taste

Instructions:

Rice:

1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rice and water.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
4. Fluff the rice with a fork.

Fried Pork:

1. Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
2. Add the pork and cook until browned and crispy, about 5-7 minutes.
3. Remove the pork from the skillet and set aside.

Fried Egg:

1. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
2. Crack an egg into the skillet and cook until the whites are set and the yolks are cooked to your desired doneness.
3. Repeat with the second egg.

Pickled Carrot:

1. In a small bowl, combine the grated carrot, vinegar, salt, and sugar.
2. Mix well and let it sit at room temperature for at least 30 minutes.

Assembly:

1. Divide the cooked rice onto two plates.
2. Top the rice with fried pork, fried egg, and pickled carrot.
3. Serve immediately and enjoy!

Tips:

– Use leftover rice to make this dish even quicker.
– Adjust the amount of fish sauce and soy sauce to your taste.
– Add other toppings like chopped cilantro, scallions, or diced chili peppers to suit your taste.