Heat a large wok over high heat. Once hot, add vegetable oil to the pan and swirl to coat the wok.

Once the oil is nearly smoking, add eggs into the wok, and immediately season with salt. Use chopsticks, or a spatula to break up the egg as they cook. Once the egg begins to set, add frozen vegetables to the wok. Stir fry until vegetables are hot, about 1 minute.

Break up pre-cooked rice and add to the wok, toss and stir the rice until hot and fully broken up. Add the MSG, Sriracha, garlic powder, and soy sauce. Toss and stir fry until everything is hot and thoroughly combined. Transfer to a plate, and optionally garnish with thinly sliced green onion.

Wash rice thoroughly by covering with water, mixing by hand until the water turns cloudy, dumping the cloudy water and then repeating those steps until the water is clear. This should take about 2-3 washes. Place the washed rice into a rice cooker and add equal parts water. Once the rice is cooked, add cooked rice to a lined baking sheet, cover, and refrigerate for at least 1 hour.

While the rice is cooking, make your chashu. Cut pork belly into ¾ inch cubes. Heat oil in a 5-6 quart pot and sear the diced pork on all sides in the hot oil, about 1-2 minutes per side. Once seared, remove the pork belly from the pan and place onto a wire rack lined baking tray to drain. Return the pot to medium heat.

To make the chashu braising liquid, add to your pot green onion, shallot, ginger, sugar, sake, water, mirin, and soy sauce. Increase the heat to medium high and bring to a boil and add the pork belly back to the pan. Reduce the heat to low and allow the liquid to come to a light simmer before covering with a lid and braising for 2 hours.

To make the fried shallots, slice shallots about an ⅛ of an inch thick on a mandolin. Add thinly sliced shallots to a medium sized pot filled halfway with vegetable oil. Heat over medium high heat, continuously stirring until the bubbling has subsided and the shallots have turned golden brown in color. Transfer to a paper towel lined baking tray using a spider and immediately season with salt.

Set a wok over high heat. Once extremely hot add a generous amount of vegetable oil (about 2-3 tablespoons) and once heated, add shallot and the white parts of the green onion. Stir fry until beginning to turn translucent, about 30 seconds.

Crack two eggs into the pan and immediately season with salt. Scramble the eggs in the pan, and once cooked, add the cooked, chilled rice. Break up the rice and toss to combine. Then add the ground white pepper and MSG and toss to combine.

Next add soy sauce, sesame oil, sweet soy sauce, half of the remaining green onion (leaving just a bit for garnishing at the end), and finely chopped garlic. Toss to combine. Adjust seasoning to taste. Transfer cooked rice into serving bowls, serve each bowl topped with chashu pork belly, green onion for garnish, and a handful of fried shallots.

Short Rib: To a blender add star anise, black peppercorn, and Szechuan peppercorn, blend on high speed until it turns to a fine dust. Combine the spice powder with kosher salt and mix until thoroughly combined. Season short ribs with the spice mixture on a baking tray. Ensuring the short ribs are completely and evenly covered in the spice mix. Once seasoned, add the short ribs to a vacuum seal bag and vacuum seal. Drop into a sous vide set at 69°C for 72 hours.