Crack <quantity>4</quantity> eggs into a bowl and whisk

Cut the ends off of <quantity>1</quantity> onion and peel

Small dice the onion

Thinly slice <quantity>4</quantity> scallions

Peel and mince a <quantity>1<unit>tsp</unit></quantity> sized piece of ginger

Peel and mince <quantity>1</quantity> clove of garlic

Peel and small dice <quantity>½</quantity> carrot

Dice <quantity>2<unit>oz</unit></quantity> of pork belly into <quantity>​​½<unit>cm</unit></quantity> cubes

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a hot wok and stir

Fry the pork belly

Add salt and black pepper to taste. Remove belly from the wok and set aside

Add <quantity>2<unit>tbsp</unit></quantity> of toasted sesame oil to the hot wok and stir

Pour the eggs into the hot wok. Once they start to cook add <quantity>1<unit>cup</unit></quantity> of cooked and chilled white rice. Mix until combined

Add <quantity>1½<unit>tsp</unit></quantity> of shaoxing wine

Add the minced ginger and garlic

Add the diced onion and stir

Add the diced <quantity>½</quantity> carrot. Stir and toss the wok

Return the fried pork belly to the wok

Add the sliced scallions. Stir and toss

Add <quantity>1½<unit>tsp</unit></quantity> of soy sauce and toss

Scoop the fried rice into a bowl

Cover the bowl with a plate and flip. Remove the bowl from the rice

Thinly slice <quantity>1<unit>tbsp</unit></quantity> of beni shoga and place on top of the rice

The fried rice is ready to enjoy!