Sichuan Cured Meat Fried Rice

Prepare all ingredients: Thinly slice the Sichuan cured pork. Mince the Garlic and Ginger. Separate the white and green parts of the Scallions, chopping both. Dice the Carrots finely. Beat the Eggs in a small bowl. Break apart the Cooked jasmine rice to ensure no clumps remain.

Heat a wok or large frying pan over medium heat. Add 10 grams of Vegetable oil. Add the sliced Sichuan cured pork and render until crispy and some fat has been released. Remove the crispy Sichuan cured pork from the wok and set aside, leaving the rendered fat in the wok.

Increase heat to medium-high. Add the beaten Eggs to the wok and scramble quickly until just set. Remove the scrambled Eggs from the wok and set aside with the cured pork.