Steps

1. Finely chop 1/3 stalk of scallion.
   🕒 02:48
2. Finely chop 2 fish cakes.
   🕒 03:58
3. Finely chop 100g of pork belly slices.
   🕒 04:45
4. Lightly beat 2 eggs in a bowl.
   🕒 05:11
5. Heat a frying pan without oil.
   🕒 05:30
6. Add the chopped pork belly slices to the hot pan, sprinkle with a pinch of salt and a pinch of pepper, and stir-fry over medium heat.
   🕒 05:47
7. Once the pork is cooked, remove it from the pan and set aside with the chopped fish cakes.
   🕒 06:16
8. Add 2 tbsp of vegetable oil to the same frying pan and heat over medium heat.
   🕒 06:33
9. Once the oil is hot, add the beaten eggs, then immediately add the 400g of warm cooked rice.
   🕒 07:00
10. While the eggs are still semi-cooked, stir-fry the rice and eggs together over medium to high heat. [This is the key!] Imagine coating each grain of rice with egg, spread the rice in the pan and fry it as if you're searing it. This will result in fluffy and delicious fried rice.
    🕒 07:19
11. Add the stir-fried pork, fish cakes, and minced scallions, and stir-fry everything together.
    🕒 09:04
12. Add 1/2 tsp of salt, a pinch of pepper, and 2 pinches of MSG (Umami Seasoning) to season everything. [This is the key!] Scallions can burn easily, so add them at this stage. Using umami seasoning (like MSG) will give it that neighborhood Chinese restaurant flavor.
    🕒 09:47
13. Pour 1 tsp of soy sauce and 1 tsp of mirin (sweet rice wine) along the edge of the pan and stir-fry briefly until fragrant.
    🕒 10:58
14. Serve on a plate and enjoy!
    🕒 12:03