Fried Rice Sauce:

1. Mix all the ingredients together in a small bowl and set aside. 

‍Fried Rice:

1. Heat a wok over medium-high heat. Add the pork fat and let melt, swirling it around the wok to coat. When the fat just begins to smoke, add the chicken and season with salt. Cook until the chicken is a little more than halfway cooked through and seared on the first side, about 2 minutes. Flip and cook the chicken through on the second side, about 2 more minutes. Remove from the wok and place in a bowl.
2. Add enough oil to coat the wok and let that heat up to almost smoking. Add the beef and season with salt. Sear for 1 minute or until the meat browns on the first side. Flip and cook for another minute or so or until browned on the second side. Remove to the same bowl as the chicken. 
3. Again, add enough oil to coat the wok; once hot, add the shrimp, season with salt, and stir fry for 1-2 minutes or until they start to turn pink on the first side. Add a splash of water and stir fry until cooked through, about another 1-2 minutes. Remove the shrimp to the bowl with the other proteins and set aside.  
4. To cook the eggs, add enough oil to coat the wok. Add the beaten eggs, season with salt, and stir fry for about 2 minutes or until just cooked through. As you stir fry the eggs, break them up into smaller, bite-sized pieces with the spoon. Remove to a plate. 
5. To the hot wok add a bit more oil to coat followed by the sliced garlic, chile, shallot, half the green onions, white pepper, and MSG, and stir fry until the veggies soften, about 3 minutes. Add the rice, breaking it up lightly with your hand as you add it and mix together with the veggies. Cook for 2 minutes to heat through the rice, stirring constantly. 
6. Mix in the proteins and eggs and warm through. Stir in the sauce, lower the heat, and stir fry until all of the ingredients are evenly coated in the sauce. Stir in the remaining chopped garlic, immediately remove from heat and continue to stir until everything is evenly combined. 
7. Add the fried rice to a serving bowl, garnish with the remaining green onions and serve.