Place the finely diced pork belly in a cold wok or large skillet over medium heat.
Cook slowly until the fat renders and the pork belly pieces become golden and crispy, then remove with a slotted spoon.
Increase heat to medium-high and add the diced pork tenderloin to the rendered fat, seasoning with sea salt and black pepper.
Sear the tenderloin until cooked through and browned on all sides, then remove from the pan and set aside with the belly.
Add the diced carrots and the white parts of the sliced scallions to the pan, sautéing for 3 minutes until tender-crisp.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until highly fragrant.
Push the vegetables to the edges of the pan and pour the whisked egg into the center, scrambling until fully set.
Add the chilled jasmine rice and frozen peas to the pan, using a spatula to break up any rice clumps.
Return all the pork to the pan and drizzle with tamari and toasted sesame oil.
Toss everything together over high heat for 2 minutes to develop a slight char, then serve garnished with the green scallion tops.