Heat a wok on medium-high and melt 1 tsp lard. Once melted, add 1 tbsp Japanese leeks (naganegi), 1 tsp ginger root and 2 garlic clove(s) (finely diced). Stir fry until fragrant.
Next, add 100 g ground pork, 50 g slab skinless pork belly and 60 g eggplant(s) (cubed) with 1 pinch salt and pepper. Stir fry everything together until the meat is sealed.
Add 1 tbsp red miso paste, ½ tsp soy sauce, ½ tsp oyster sauce and 1 tsp Chinese-style chicken bouillon powder, mix until everything is well incorporated.
Once mixed, push the contents of the wok to one side and crack 2 medium egg(s) into the empty space.
Scramble the egg and fry until half cooked.
Add 200 g cooked Japanese short-grain rice and stir fry until all the ingredients are evenly distributed.
Crush 100 g beansprouts in your hands and add them to the wok. Stir fry for 1-2 minutes.
Remove the wok from heat and dish up. Top with finely chopped green onions, chili oil and chili threads.
Enjoy!