Serves: 4 servigs
1) Heat 1/2 tbsp of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 mins per side). Remove eggs, dice into small pieces and set aside.
2) To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 mins. Add diced pork and cook 3 mins, until golden brown. Add rice, soy sauce and sesame oil and cook 2 mins to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in ciloriander.
3) Transfer to a serving plate and top with chopped eggs.