Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Cut off and discard the root ends of the bok choy; roughly chop. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, combine the hoisin sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Line a sheet pan with foil. Pat the pork dry with paper towels. Place in a bowl; season with salt and pepper if desired. Add half the spicy hoisin sauce; turn to coat. Transfer to the sheet pan. Roast 20 to 26 minutes for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain.

The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally,4 to 5 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg(s). Cook, constantly stirring the egg(s), 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg(s) to thoroughly combine. Transfer to a large bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the soy sauce. Transfer to the bowl of cooked vegetables and egg(s); stir to combine.

In a bowl, combine the mayonnaise and remaining spicy hoisin sauce. Season with salt and pepper. Serve the sliced pork and fried rice topped with the spicy mayo. Enjoy!