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Mince the garlic finely and slice the scallions, separating the whites from the greens.
Stir together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, and white pepper until fully combined.
Place the diced pork belly in a cold, dry pan and turn the heat to medium.
Cook for about 5 minutes until the fat renders and the pork turns golden and crispy.
Remove the crispy pork from the pan once the edges are browned and set aside.
Add the garlic and scallion whites to the rendered pork fat and cook for 30 to 60 seconds until fragrant.
Add the pork, day old rice, and sauce to the pan and toss continuously over medium heat until the rice is evenly coated and heated through.
Add the scallion greens and cook briefly until just wilted.
Serve in a bowl and optionally garnish with crispy onions and scallion greens.