In a large mixing bowl, combine steamed rice, minced pork, white sugar, fish sauce, red curry paste, and kaffir lime leaves.

Gently knead using your hand, making sure all ingredients are well mixed.

Once the rice mixture is kneaded, form it into round balls by hand.

Start by cracking an egg into a bowl, add water, and whisk it until it’s well beaten.

Roll a formed rice ball in the tempura flour to coat it evenly.

Next, dip the flour-coated rice ball into the beaten egg until it’s completely covered.

Roll the egg-dipped rice ball in the tempura flour again for a second coat.

Deep-fry the double-coated rice balls in hot oil until they are golden brown and crispy.

After frying, place the crispy rice balls on a wire rack to drain any excess oil.

In a mixing bowl, break down the fried rice balls into chunks.

Combine the fried rice with fermented pork sausage, pork skin, chili flakes, fish sauce, lime, and MSG.

Finish by tossing the rice mixture with fresh herbs like coriander and green onions, add ginger, shallots, fried peanuts, and fried chilies. Thoroughly combine and serve immediately.