To make the vinaigrette, mix scallions, ginger, 1/4 cup oil and sherry or rice wine vinegar in a bowl. Season with Tony Original Creole Seasoning. Set aside.

Heat a large frying pan over medium-high. Add 1 to 2 tablespoons oil to coat the bottom (less for non-stick pans). Heat the oil until it’s hot, 1-2 minutes, and scatter half the rice over the surface (it’s okay if small clusters remain). Season rice with Tony More Spice Creole Seasoning and do not touch it. In 3 to 5 minutes the underside will become golden brown and crisp. Use a spatula to flip it in sections. Fry on the other side until it is also crisp. Divide between two bowls and repeat with remaining rice, dividing it between two remaining bowls.

If needed, add another splash of oil to high heat. Add eggs one at a time and season lightly with Tony Spice N’ Herbs.  Cook until brown, lacy, and crisp underneath. Egg whites are opaque, bubbly and dramatic and the edges are brown. You can spoon some oil from the pan over the egg whites to help them cook faster. Place one egg on top of the rice on a side in each bowl.

To assemble, arrange some pork belly, cucumbers and carrots to each bowl. Spoon 2 tablespoons vinaigrette onto each bowl. Drizzle each egg with 1/2 teaspoon of soy sauce, letting it roll onto the other ingredients. Add Sriracha sauce to taste. Serve immediately.