Heat oil over medium-high heat in a large, non-stick pan. Add the shallot, garlic, and ginger and cook, stirring often, until soft, about 3-4 minutes.
Add the ground pork, and cook, breaking pork apart with a spatula. Cook until pork is no longer pink.
Whisk together the lime juice, fish sauce, chile garlic paste, and sugar. Add to the pan with the pork, and cook, stirring frequently, until no liquid remains and pork is darkly browned, about 5-6 minutes.
Divide rice between two plates, and top with equal amounts of the pork mixture. Return pan to heat and fry two eggs. Top each plate with a fried egg.
Mix together the chopped herbs, scallions, and chiles, and sprinkle an equal amount over the top of each plate. Eat immediately.