Rinse the broken rice thoroughly under cold water until the water runs clear. Cook according to package directions or in a rice cooker with slightly less water than regular rice. Set aside and keep warm.

In a large bowl, combine soy sauce, fish sauce, honey, minced garlic, grated ginger, black pepper, and sesame oil. Add the thinly sliced meat and massage the marinade into the meat. Cover and refrigerate for at least 20 minutes or up to 2 hours.

While the meat marinates, prepare the pickled vegetables. Julienne the carrots into matchsticks. In a small bowl, combine vinegar, a pinch of salt, and a teaspoon of honey. Add the carrots and let sit for at least 15 minutes.

Prepare the scallion oil by heating vegetable oil in a small pan over medium heat. Add finely chopped scallions and cook for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.

Heat your grill or grill pan over high heat. Remove the meat from the marinade and grill for 2-3 minutes per side until charred and cooked through. Let rest for 5 minutes, then slice against the grain.

In a skillet, heat a small amount of oil over medium-high heat. Fry the eggs sunny-side up or over-easy, depending on preference. Season with a pinch of salt and pepper.

To assemble, place a generous portion of broken rice in each bowl. Arrange the grilled meat slices on top. Add a fried egg, a portion of pickled vegetables, and fresh cucumber slices. Drizzle generously with the scallion oil.

Garnish with fresh cilantro and serve immediately with lime wedges on the side for squeezing over the top.