Begin by pickling the vegetables. Either shred the carrots and cucumbers with a box grater, or thinly slice them using a mandolin or vegetable peeler. Transfer it all to a paper towel for some of the excess water to come off.

Add the water, vinegar, sugar, and salt to a pot over medium heat. Once the mixture starts boiling turn off the heat. Transfer the carrots and cucumbers to a large glass jar or bowl. Carefully pour the hot vinegar mixture over the vegetables. Cover and transfer to the fridge. Let the vegetables cool for at least 30 minutes or for several hours.

Cook the jasmine rice according to package instructions.

Now make the pork (or chicken or turkey). Begin by prepping the ingredients. Thinly slice the green onions and mince the garlic. Add the oyster sauce, fish sauce, brown sugar, and red chili flakes (optional) to a bowl and stir to combine, then set aside.

Add the sesame oil to a large pan over medium heat. Add the white section (the bottom half) of the green onions to the pan. Stir and cook for 2-3 minutes. Add the garlic and cook an additional minute.

Add the ground pork. Use a spoon or spatula to break the pork into smaller pieces. Continue to cook until the pork is mostly cooked through, about 5-7 minutes. If there is a lot of excess oil from the meat, feel free to drain it off.

Add the oyster sauce mixture, stirring until all the meat is well coated. Add the fresh basil (if there are any really large leaves, just tear them in half) and stir until it has started to wilt. Turn off the heat and set aside.

Add a drizzle of olive oil (or sesame oil) to a small frying pan over medium heat. Cook the eggs sunny side up: crack in both eggs and cook until the egg whites are just set but the egg yolks are still runny.

To plate, add a scoop of rice, then top with the pork mixture, pickled carrots and cucumbers, and a fried egg. Add the remaining green onions and sesame seeds. Enjoy!