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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.
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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.
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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.
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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.
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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.
