Cơm Tấm Sườn Nướng: Vietnamese Broken Rice with Grilled Pork and Fried Egg

Rinse 1 cup of broken rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions, typically with a 1:1 ratio of rice to water, then set aside.

In a bowl, combine the pork shoulder steaks, minced garlic, 1 tablespoon fish sauce, 1 tablespoon sugar, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Heat a grill pan or outdoor grill to medium-high heat. Grill the marinated pork for 3-4 minutes per side, or until cooked through and nicely charred.

While the pork is grilling, heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Crack 2 large eggs into the skillet and fry them sunny-side up or to your preferred doneness, about 2-3 minutes for a runny yolk.

To assemble, divide the cooked broken rice between two plates. Top each serving with a grilled pork steak and a fried egg. Serve immediately.