How to make it
Heat 1 tablespoon of oil in a wok. Cook pork then remove and set aside.
Add ginger, garlic, rice, cabbage, carrot and capsicum. Fry for 2 minutes.
Add pork back to wok and add sauce and stir until heated through. Serve into bowls.
While your rice is cooking, fry the eggs in 2 tablespoons of oil until crispy with a runny yolk. Serve on top of rice meal and garnish with coriander, spring onion and chilli.