Cut pork into small bite-sized pieces.

Boil water in a pot, blanch spinach briefly, then rinse in cold water and squeeze out excess moisture. Cut off roots and chop into 2cm pieces.

Crack egg into a bowl, add sugar, and mix well.

Heat half the salad oil (1/2 tbsp) in a frying pan, pour in the egg mixture, and cook until set, stirring occasionally to make scrambled eggs. Remove from pan.

Heat the remaining salad oil (1/2 tbsp) in the frying pan, add pork, and stir-fry on medium heat until the pork changes color.

In a bowl, combine cooked rice, pork, scrambled eggs, spinach, bonito flakes, and soy sauce. Mix well and divide into 4 portions.