Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the rice into a sieve and give it a good rinse. Transfer to a small pan. Pour in 400ml boiling water. Cover. Bring to the boil, then turn the heat down and simmer over a very low heat for 20-25 mins till all the water is absorbed. Take off the heat. Set aside, lid on, to steam for 5 mins.
Line a baking tray with baking paper. Crack 1 egg into a bowl. Season with a pinch of salt and pepper and whisk. Sprinkle the breadcrumbs on a large plate. Slice the pork steaks into strips about as big as your index finger.
Dip the pork strips into the egg, then roll in the breadcrumbs, making sure they're well coated. Lay on the baking tray. Bake for 15 mins till they're cooked through. Turn halfway through the cooking time. Turn off the oven and leave the pork in there to keep warm if it's ready before the rice and rhubarb.
While the pork cooks, finely grate the orange zest into a pan. Squeeze in the orange juice. Peel and finely grate the ginger. Trim and slice the rhubarb into 1 cm chunks and set half the chunks aside. Put the other half of the rhubarb into the pan with 3 tbsp water.
Cook and stir for 5 mins till the rhubarb has softened into a purée. Add the remaining rhubarb and ½ tsp of the Demerara sugar. Cook for 2 mins till the second batch of rhubarb is a little soft. Taste and add a little more sugar if you think it needs it. Set aside with the lid on to keep warm.
Trim and slice the salad onions. Finely chop the coriander leaves. Beat 2 eggs in a bowl with a pinch of salt. Heat a frying pan for 1 min, then add 1 tbsp olive oil and the salad onions. Stir fry for 1 min. Pour in the eggs. Cook and stir for 2 mins till just set.
Tip the cooked rice into the pan with the eggs. Cook and stir for 2 mins till the rice is coated in the egg and piping hot. Add the coriander leaves to the rice. Mix well.
Heap the rice up in warm serving bowls. Spoon over the rhubarb sauce and top with the pork strips. Serve immediately.