Combine bouillon and hot water in a small bowl. Stir until completely dissolve. Add the rest of the sauce ingredients. Whisk until sugar is dissolved. Set aside.
Slice pork into small pieces then place in a bowl. Add 2 teaspoons of the sauce, stir to coat. Meanwhile, chop the onions, and garlic; beat the eggs in a bowl and blanch the vegetables in hot water.
Heat 1 tablespoon of oil in a pan. Add pork. Cook until the fat has rendered, a bit browned. Add onions and garlic. Stir and continue cooking for 1 minute. Make a space in the center. Add more oil if needed. Pour the beaten egg, stir a bit then let it set for a few seconds before combining with the pork.
Add rice, stir to break the lumps. Pour the sauce and mixed vegetables. Stir everything together and cook for 2-3 minutes. Add green onions, stir to combine. Taste and season with salt and pepper as necessary. Remove from heat. Serve and enjoy!
Day-old Rice - you can use Jasmin rice and brown rice alternatively. Cooked nice and fluffy, grains separated is best for fried rice.
Vegetables - You can also use broccoli, cauliflower or pakchoi! Cut into pieces then blanch in hot water before stir-frying with the meat for a softer texture.
Pork - thinly cut pork belly labeled as sukiyaki or shabu-shabu cut in most Asian grocery stores. You can also substitute with ground pork with fat, bacon, and ham