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Slice the leftover chasu pork into thin strips. If you have fresh green onions, chop them now.
In a pan, heat a tablespoon or two of your preferred oil for a few minutes.
Crack two eggs into the pan and scramble them quickly.
Add two large garlic cloves to the pan.
Incorporate the chasu pork and the leftover rice, breaking up any clumps and allowing it to sit for about a minute.
Stir the ingredients together thoroughly.
Pour in a tablespoon of soy sauce and a tablespoon of dark soy sauce, mixing well.
Sprinkle in half a teaspoon of chicken brilliance and a quarter teaspoon of white pepper.
Drizzle about half a tablespoon of sesame oil and mix again.
Finally, fold in one or two chopped green onions.