This classic Hawaiian dish typically consists of a generous portion of white rice topped with a hamburger patty—or grilled Spam—and a sunny-side-up egg, plus lots of brown gravy. Our version takes the basic rice/meat/egg concept and elevates it with coconut-infused sticky rice, savory ground pork, and a sweet-and-salty soy sauce reduction.
Ingredients
For Coconut Rice
- 1 cup white sticky rice*
- ½ cup coconut milk
- For Soy Reduction
- ¼ cup low-sodium soy sauce**
- 2 tablespoons light brown sugar, packed
- ½ teaspoon sriracha
For Pork
- ¾ pound ground pork
- ¼ teaspoon salt
- ¾ teaspoon black pepper
For Topping
- 1 teaspoon vegetable oil
- 2 large eggs
- 2 green onions, thinly sliced
- 2 tablespoons roughly chopped fresh cilantro
How to Make It
- 1. Combine rice with 1 cup cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low;
- simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes. .
- In a small saucepan, combine soy sauce, 2 tablespoons water, brown sugar, and sriracha. Simmer over medium heat, stirring occasionally, until thickened and reduced by half, 6 to 8 minutes.
- Heat a large nonstick skillet over medium-high heat. Add pork and season lightly with salt and pepper. Cook, breaking it up with a wooden spoon, until it begins to brown, about 7 to 9 minutes. Transfer to a bowl and cover with aluminum foil to keep warm.
- Carefully wipe out skillet (it may be hot) and return to medium heat; brush with vegetable oil. Crack eggs into opposite sides of the pan to keep them from running together. Cover and cook for 3 to 4 minutes. If you prefer firmer yolks, cook for another 1 to 2 minutes.
- Divide rice between serving bowls. Top with ground pork and a fried egg. Drizzle with soy reduction, sprinkle green onion and cilantro on top, and serve
