Ingredients
- 200g (7 oz) pork belly, skin off and diced
- 6 cloves garlic, finely diced
- 2 spring onions, finely sliced
- Small knob of ginger, finely grated
- 2 eggs, whisked
- 3 tbsp peanut oil
- Pinch of salt
- Small pinch of white pepper
- Pinch of MSG
- 2 tbsp soy sauce
- 2 cups (approximately 475g) cooked, cold medium grain rice

Method
1. Place a wok or large frying pan on a medium heat and add the oil.
2. Add the garlic and cook until it turns a golden colour and becomes crispy. Remove and set aside, pouring the garlic-infused oil back into the wok.
3. Now add the pork belly to the wok with a pinch of salt, and cook until golden brown. Remove and set aside, retaining the fat.
4. Add the eggs to the wok and scramble. Once done, set them aside.
5. On high heat, add some of the pork fat to the wok along with the spring onions, ginger, and rice. Cook for 1 minute, stirring to prevent sticking. You can add more fat if required.
6. Return the pork and eggs to the wok and cook for another 2 minutes.
7. Season with salt, pepper, MSG, and soy sauce, then cook for an additional minute.
8. Finally, add the garlic, give everything one last toss, and it's ready to serve.

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