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Heat the cooking oil in a large, deep pan on high heat. Add the pork belly and salt and cook for 5-6 minutes until it becomes golden and crispy. Remove from the heat and set aside on a plate. Remove any excess pork fat from the pan (leave 1 tablespoon).
To the same pan, add the garlic and ginger, and cook, stirring for 30 seconds. Stir through the sliced bok choy. Push to the side of the pan and add the whisked egg. Cook for 1-2 minutes until firm and then stir with bok choy to combine.
Return the cooked pork to the pan, along with the cooked, cold rice (see note 2 if using freshly cooked rice), spring onion, Shaoxing wine or mirin, dark soy sauce, tamari or soy sauce and sesame oil. Toss to combine.
Season to taste and serve topped with extra sliced spring onions, toasted sesame seeds and kimchi on the side, if using.