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Heat 2 tbs oil in a wok or large frypan over high heat. Add peppercorns and pork, and cook, stirring occasionally, for 3 minutes or until browned. Stir through light soy sauce and cook for a further 1 minute to heat through. Transfer to a plate.
Wipe out wok and return to high heat with remaining 2 tbs oil. Add the chilli and spring onion, and cook, stirring, for 2 minutes or until onions start to soften. Add garlic and cook, stirring, for 1 minute or until fragrant, then return pork mixture to wok. Add tahini, dark soy, vinegar, chilli oil and 1¼ cups (310ml) water. Bring to the boil, then reduce heat to medium and simmer for 3 minutes or until thickened.
Microwave the jasmine rice according to packet instructions.
Divide rice among serving plates and top with pork mixture. Top with a fried egg and scatter with salted peanuts and extra spring onion. Serve immediately.