Beat the egg with a pinch of salt.

Heat a small amount of oil in a frying pan or wok.

Pour the beaten egg into the pan, spreading it thinly to form a crepe-like layer.

Fry the egg until cooked, then remove from the pan and slice into thin strips. Set aside.

Heat a small amount of oil in the same pan or wok.

Sauté the minced garlic until it turns brown and fragrant.

Add the sliced onion and sauté until it wilts.

Add the ground pork to the pan and stir-fry for about 3 minutes.

Season the pork with salt and monosodium glutamate (vetsin).

Cook the pork for about 10 minutes, or until fully cooked.

Add the cooked rice and egg strips to the pan.

Mix all the ingredients well, ensuring the rice is evenly coated with the pork and vegetables.

Stir-fry the mixture for about 10 minutes, allowing the rice to heat through and develop a slight crispiness.

Serve the fried rice hot, garnished with chopped spring onions (onion leaves).