Hunan Style Fried Rice

Dice the pork belly into small cubes. Mince the garlic and ginger. Slice the white and green parts of the scallions separately. Snip the dried chili peppers into 1cm pieces.

Heat 10g of vegetable oil in a wok over medium-high heat. Whisk the eggs and pour into the hot wok. Scramble until just set, then remove and set aside.

Add the remaining 20g of vegetable oil to the wok and increase heat to high. Add the diced pork belly and stir-fry until crispy and browned, about 5-7 minutes. Remove excess oil if desired, leaving about 15g in the wok.