Place the onion, carrots and daikon 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.
Place the rice and 2 cups of water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, 40-45 minutes.
In a small bowl, whisk together the fish sauce, sugar, sambal, salt, pepper, cornstarch and garlic until dissolved.
Heat the oil in a large skillet over medium heat. When hot, add the pork and cook, stirring to break it up into smaller pieces, until no longer pink. Add the beaten eggs, sauce and panko and cook, stirring quickly, until the eggs are just set. Turn off the heat and stir in the basil and scallions.
Heat the canola oil in a separate skillet. When hot, crack the whole eggs in and fry until the yolks are set.
To serve, divide the rice between bowls. Top with beef, a fried egg, fried onions, garlic chips, furikake, flaky salt, Thai basil, chilantro, sriracha, and pickles.