Chop the green onions, add them to a small bowl with 3 tablespoons of oil and a pinch of salt. Mix and microwave for 45 seconds.
Cut the cucumber into slices.
Grill the protein on a skillet or BBQ over medium heat for 12-15 minutes, depending on the thickness of your pork chops.
Fry the eggs sunny-side up in a pan.
For serving, place the rice on the plate, spread the cucumber slices, the sunny-side up egg and the pork chop. Top with the green onions in oil on the white rice. Add a small bowl of SAIGON GOURMET DIP to enhance the flavor of the egg and meat.