Rinse the broken rice thoroughly, then cook as you would regular rice. When the rice is just cooked, fluff it and steam it with a few pandan leaves for extra aroma.

Rinse and pat dry the pork chops, then tenderize them. Marinate with the char siu seasoning mix until well absorbed.

Fry the eggs sunny side up, keeping the yolks runny for best flavor.

Mix the tomato sauce with a little water. Bring to a boil and season to taste.

Chop the green onions, then heat oil and pour it over the onions to make scallion oil.

Heat a skillet and sear the pork chops on both sides. Add a splash of water while frying to keep the meat tender and prevent it from drying out. Once the water evaporates, increase the heat to brown the meat.

Scoop the rice onto a plate, drizzle with tomato sauce and scallion oil. Add the sunny side up egg and pork chop. Garnish with cilantro. Serve with chili garlic fish sauce on the side.