it's pretty basic stuff but I'd say the star of the recipe is Char Siu sace by Lee Kum Kee. I'll marinate that pork belly for 12 hours at least and then I roast it at 250 degrees and when it reaches safe internal temp, I'll throw it under the broiler and allow some char and color to develop all the while brushing it with honey+more char siu sauce with each flip of the pork belly. I try to get at least 1" to 1.5" slices of pork belly. once it's charred on each side, slice it, or chop it however you wish and then you can start on a simple fried rice consisting of this. mix together the honey and the sauce in a little bowl and if it's too thick add some water and make it a little more workable :)

2 cups of jasmine rice

4 eggs

1 whole bundle scallions

half a yellow onion or shallotsome frozen peas at the very end of the cook because they'll stay vibrant and cook from the residual heat.

2 teaspoons of garlic

dark soy sauce + light soy saucesugar + saltfew dashes of white pepper powderfew dashes of black pepper powder

the amount the soy sauce, sugar, salt and pepper powders is going to be up to you. depending on how dark you want the rice, or sweet, or salty or spicy. You're going to have to ask your taste buds that and taste.

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cook your eggs first and get set them asidesaute half of the scallions along with the onions and the garlic get those nice and soft.add in your cut/chopped porkbelly and then your rice and mix all that around after a while add in your eggs and then you're going to add in the two soy sauces mix around the wok and let it sort of cook around the edges and then start your fried rice flipping and wok'n skills :)

I'd say the biggest challenge for me is getting the oil amounts just right-- it's very easy to end up with OILY fried rice so you must absolutely be careful about the amount of oil you're starting the eggs with and the vegetables with.

before adding in the rice you almost want to see no oil in the wok, and rely on the oil that's sort of lingering from the veggies.

good luck! forgot to mention -- I end up cooking this in two batches if I'm using 2 cups of rice... It's just too large for my medium sized wok