Step 1

In a medium bowl, whisk the chilli-garlic sauce, soy sauce and fish sauce. Using a rasp grater, grate the ginger into the sauce and stir to blend. Transfer 1/4 cup (60ml) of the sauce to a resealable plastic bag, add the pork and turn to coat. Refrigerate for at least 4 hours and up to 24 hours.

Step 2

Heat a chargrill over medium-high heat. Remove the pork from the marinade and pat dry. Season the pork with salt. Chargrill the pork, turning it halfway through cooking, for 5 mins or until well browned and a meat thermometer inserted into the centre of a cutlet registers 60C. Brush the pork with 1/4 cup (60ml) of the remaining sauce and set aside to rest.

Step 3

Heat a heavy wok or large heavy frying pan over medium-high heat and add 1/2 tablespoon of the oil. Add the eggs and quickly stir for 30 seconds or until just cooked but still wet. Transfer to a plate.

Step 4

Return the wok to high heat and add remaining 2 tablespoons oil. When a wisp of smoke rises from the pan, add the wombok, carrots and 2 of the spring onions and stir-fry for 2 mins or until the vegetables are crisp-tender. Add the rice and stir-fry for 1 min. Add the remaining sauce and cook for 1 min longer or until the rice is hot. Stir in the eggs and season with salt, if needed.

Step 5

Divide the fried rice among 4 plates. Top with the pork cutlets, sprinkle with the sesame seeds and remaining spring onion and serve.