Cook the rice as the label directs, adding the minced garlic and 1 bay leaf to the water.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2 to 3 minutes per side. Remove to a plate.
Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 teaspoon pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8 to 10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes.
Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt.
Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper.
Photograph by Ralph Smith
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.