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1
Combine rice and water (2 1/2 cups for brown rice; 2 cups for white rice) in a medium saucepan with a tight-fitting lid; bring to a boil.
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2
Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender and the water is absorbed (40 to 45 minutes for brown rice; 20 minutes for white).
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3
Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, spread the rice on a large baking sheet and let cool at least 15 minutes.
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4
This can be done up to 2 days prior.
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5
Thinly slice pork chop crosswise, then cut each slice into long, thin strips about the width of a matchstick. Place a large flat-bottom carbon-steel wok over high heat. Add 2 tablespoons oil and swirl to coat the pan.
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6
Crack one egg into hot wok and cook until soft-cooked. Carefully remove to plate. You can also scramble the egg, if you wish.
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7
Add garlic. Cook, stirring, until just starting to change color, about 20 seconds. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes.
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8
Remove the pork with a slotted spoon to a clean plate. Add the remaining 1 tablespoon oil to the wok. Add mushrooms and cook, stirring, until they soften, 2 to 3 minutes.
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9
Sprinkle in the cooked rice and stir-fry, tossing and then pressing it against the hot wok, then tossing and pressing again, until all the rice has been exposed to the hot wok, about 1 minute.
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10
Add scallions, fish sauce and the cooked pork and cook, stirring, for 30 seconds.
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11
Transfer the fried rice to a platter. Top with soft cooked fried egg. If serving individually, top each serving with one fried egg soft cooked. Garnish with cilantro leaves, lime wedges, thick-cut tomato slices, and cucumber slices.
