Slice the carrot, onion, zucchini, and bell pepper into thin strips.

Cut the pork neck into bite-sized pieces.

Heat oil in a pan and sauté chopped chili and green onion to create a fragrant base.

Add the sliced vegetables to the pan and stir-fry until slightly softened.

Season the vegetables with salt and pepper, then add the pork and continue stir-frying.

Add the cooked rice and curry powder to the pan, mixing well. Add more oil if needed.