Yakimeshi (Japanese Fried Rice)

Thinly slice the green onions. Cut the pork belly into small pieces, about ½ inch (1-1.5 cm) or smaller.
Heat a small amount of oil in a pan. Once the pan is hot, add the pork belly, season with salt, and sauté over medium heat until cooked through. Transfer the cooked pork to a separate plate and set it aside. (Keep the rendered fat in the pan to use later.)
Crack the eggs into a bowl and beat them. Add the freshly cooked rice, chicken bouillon powder, salt, and black pepper, and mix well until the rice is evenly coated with the egg.
Add lard to the pan and heat it until melted. Then, add the egg-coated rice and stir-fry over high heat, using chopsticks to quickly and continuously move it side to side and back and forth, mixing it thoroughly and breaking up any clumps so the grains separate. (This will take a few minutes. Avoid moving the pan at this point, as it can cause the temperature to drop.)
Once the rice is loosened and separated, reduce the heat to medium. Return the pork and add the green onions, then stir-fry until everything is evenly combined.
Make a space in the center or side of the pan. Add soy sauce to that spot and let it bubble for a few seconds to caramelize slightly. Mix everything together so the soy sauce is evenly distributed.