Rinse the rice thoroughly until the water runs clear. Add enough water to cover the rice by about 1 inch. Cook until the water is absorbed, then fluff the rice and transfer it to a steamer with a few pandan leaves for fragrance.

Finely chop the green onions and place them in a bowl. Heat the pork cracklings and rendered pork fat until the cracklings are golden. Pour the hot fat and cracklings over the green onions, then add a little cool cooking oil to help keep the onions green.

Choose pork chops with a thick layer of fat for better flavor. Cut the pork into serving-sized pieces, tenderize, rinse, and pat dry. Marinate with seasoning powder, MSG, minced garlic, minced onion, sweetened condensed milk, and a little Asian pear juice to keep the meat tender and moist. For a nice color, add a bit of shrimp paste coloring if desired.

Fry the eggs sunny-side-up, keeping the yolks runny. Wash the cucumbers, peel them in stripes, and slice thinly.

Pan-fry the pork chops, adding a little water while cooking to ensure even doneness and to create a flavorful sauce for serving over the rice.

Scoop a portion of rice onto a plate, then add the caramelized pork chop, sunny-side-up egg, and cucumber slices. Drizzle with scallion oil and a bit of the pork pan sauce for extra flavor.