Sichuan style fried rice with preserved vegetables

Dice 150 g pork and marinate with 10 g Shaoxing wine and 5 g soy sauce.

Finely chop 80 g Sichuan pickled mustard greens, 10 g ginger, 15 g garlic, and 30 g scallions.

Heat 20 g vegetable oil in a wok over high heat and stir-fry the marinated pork until browned.