In a pot, add rice, water salt, and neutral oil. Stir until thoroughly mixed. Heat over medium heat and bring to a boil. Once boiling, reduce the heat to low. Let this simmer for 30 minutes, making sure to stir every 10 minutes to prevent the rice from sticking or burning on the bottom.
While the rice is cooking, prepare the pork marinade. In a small mixing bowl, combine the thinly sliced pork, soy sauce, Shaoxing cooking wine, sugar, garlic powder, onion powder, and chicken bouillon powder. Mix until well combined. Set this aside in the fridge to marinate.
Peel the duck eggs then slice them into bite-sized pieces.
After 30 minutes, check on the rice for consistency. It should be very starchy and the rice grains should be very small. If it isn't thick enough, let it simmer for an additional 10 minutes. If it's too thick, add a few tablespoons of water to loosen it up.
When the consistency is to your liking, add the marinated pork, ginger, and preserved duck eggs. Mix until the pork has fully cooked, about 3 to 4 minutes.
Serve with chopped scallions and white pepper powder. Enjoy!
