Crush, peel and mince <quantity>1</quantity> garlic clove

Trim, halve and peel <quantity>1</quantity> red onion. Thinly slice it

Medium dice <quantity>60<unit>g</unit></quantity> of pork neck

Roughly chop <quantity>30<unit>g</unit></quantity> of kimchi

Crack <quantity>3</quantity> eggs into a bowl

Add a pinch of salt and <quantity>2<unit>tsp</unit></quantity> of mirin

Whisk vigorously until the yolks and whites are completely combined

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a wok over medium-high heat

Add the diced pork neck and sautée until golden brown

Add the kimchi and stir

Add <quantity>2/3<unit>cup</unit></quantity> of cooked and chilled Japanese short-grain rice

Add <quantity>½<unit>tbsp</unit></quantity> of mirin and <quantity>1<unit>tbsp</unit></quantity> of soy sauce

Stir and cook while tossing the wok until everything is well combined and most of the liquid has evaporated. The fried rice is ready

Plate the Fried Rice forming a canoe shape

Heat <quantity>1<unit>tbsp</unit></quantity> of vegetable oil on a nonstick pan over medium-high heat until the egg coagulates quickly when added. Test with a small portion of the egg

Lower the heat and add the scrambled eggs, stirring quickly with a spatula so that the egg coagulates evenly

Fold the omelet by leaning the pan and bringing the two edges to the center. Plate it on top of the fried rice with the slit facing down

The omurice is ready. Garnish with some cress and coriander sprouts and enjoy!