In a container or zip-top bag, combine the oyster sauce, ginger, garlic, soy sauce, mirin and sriracha. Add the pork and marinate for 4-12 hours.
Place the onions in a heatproof bowl. In a small saucepan, combine the remaining ingredients and bring to a boil. Pour the hot liquid over the onions to pickle and cool to room temperature.
Add the rice, salt and 2 cups of water to a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 30 minutes.
In a small saucepan, combine all of the sauce ingredients. bring to a simmer and cook for 5 minutes. Season to taste.
Heat a large skillet over medium heat with the canola oil. Add the pork and marinade and cook, stirring, until no longer pink. Turn off the heat and stir in the cilantro and scallions. Remove the pork to a bowl and cover to keep warm.
Return the skillet to medium heat with a drizzle of oil. When hot, crack the eggs into the skillet (working in batches if necessary) and cook until the white is set and the yolk is as runny as you like it.
Toss the nori komi ingredients together in a small bowl.
Divide the rice between bowls. Top with pork, sauce, pickled red onions, nori komi, carrots, daikon, scallions, Thai basil, cilantro, fried eggs, and sriracha.