Heat the oil in a frying pan over a high heat.
Add the onion, garlic, ginger and chili and cook for 2 minutes.
Add the mince and cook until no longer pink, breaking up as you go.
Add the brown sugar and fish sauce and mix. Allow to sit until the liquid evaporates and the pork begins to caramelize. Stir again and leave for another 30 seconds.
Serve with rice.