Garlic pork belly fried rice with a fried egg

Cut the chilled pork belly into little cubes.

Spread the cubes in a heated pan, break up clumps and let them render two or three minutes, then brown the other side about another minute. Remove and strain off most of the fat.

In the pan with a little of the fat, cook the garlic about 30 seconds, adding green onion halfway; then add cold leftover rice.

Toss the rice in the garlicky oil and fry three or four minutes, patting it down so it crisps underneath.

Meanwhile fry an egg in a separate pan for the top.

Season with a little oyster sauce, sesame oil, soy, salt and pepper. Return the pork belly and mix.

Bowl it, top with more green onion and the egg.