Brown ground pork together with grated ginger over medium heat (make sure to crumble the meat as it cooks).
Meanwhile, cut pepper halves into strips, lengthwise. Peel onion and cut into quarters lengthwise, then halve each quarter again.
In a small bowl, whisk together sugar, rice cooking wine, soy sauce and fish sauce. Set aside. (Below is a photo of the rice cooking wine that I use.)
Add peppers, onion and garlic to the pork. Cook until softened, about 4-5 minutes.
Stir in the seasoning mixture, mix until well combined, allow it to simmer for 2 minutes. Gradually add chicken broth to pork mixture if more liquid is needed.
Place rice in a bowl and spoon some Thai Pork and Vegetables on top. To serve, sprinkle with chopped parsley (or I use chopped scallion stalks if I have them available).
Enjoy!
Note: 1 cup uncooked white rice usually yields 3 cups cooked white rice.
