Steps

1. In a bowl, combine 1/2 tsp salt, 1/2 tsp MSG (Umami Seasoning), and 1/2 tsp chicken stock granules and mix well.
   🕒 00:14
2. Finely chop 1/2 scallion.
   🕒 00:28
3. Cook 1 cup of rice beforehand to a firm texture. If using leftover rice, reheat it thoroughly in the microwave after preparing other ingredients.
   🕒 00:38
4. Lightly beat 3 eggs. It's okay if small streaks of egg white remain.
   🕒 00:58
5. Finely cut 150g of pork belly into bite-sized pieces.
   🕒 01:10
6. Loosen the cut pork belly pieces and season them with salt and pepper to lightly marinate.
   🕒 01:23
7. Heat a frying pan over medium heat, add a little oil, and stir-fry the pork belly. Spread the pork immediately after adding it to render out the fat.
   🕒 01:47
8. Once the pork has released its flavor and fat, remove the pork to a plate. Line the plate with paper towels and lightly drain the excess oil.
   🕒 02:07
9. Reduce the amount of pork fat remaining in the frying pan by about half, and place the pan back over low-medium heat. [This is the trick!] Strictly adhere to the low-medium heat setting.
   🕒 02:22
10. Add the beaten eggs and cooked rice to the warmed pan. Quickly mix with a spatula, pressing down. Alternate between mixing and pressing to ensure the egg thoroughly coats the rice. [This is the trick!] Pressing and mixing while the egg coats the rice will result in a fluffy texture.
    🕒 02:33
11. Once the egg is evenly distributed, add the prepared seasoning mixture and stir-fry for about 4 minutes, allowing the moisture to evaporate.
    🕒 03:03
12. Add the stir-fried pork belly and scallions, and mix everything together.
    🕒 03:39
13. Once combined, create an opening at the side of the pan and pour in 1/2 tsp of light soy sauce along the edge of the pan.
    🕒 04:00
14. Add 1/2 tsp of sesame oil, mix gently, and it's done.
    🕒 04:18
15. Plate and serve.
    🕒 04:37