Make sure cooked rice measures 3 cups. If not, cook 1 cup rice according to these instructions, for brown rice, or cook according to package instructions if cooking white rice.
Meanwhile, add pork to a large sauté pan or wok and cook over medium heat, without moving, 2 minutes; season with ½ teaspoon each kosher salt and pepper. Using a wooden spoon, break up pork and continue to cook until very browned and crispy, 5 more minutes. Using a slotted spoon, transfer pork to a bowl. Pour any drippings into a small bowl.
Meanwhile, slice scallions and separate the dark green parts from white and light green parts; set aside.
Heat 1 tablespoon drippings (or avocado/grapeseed oil if pork doesn't have many drippings) in now-empty pan over medium until shimmering. Add kale and white and light green scallion parts; cook 2 minutes; season lightly with salt and pepper. Add peas and cook 1 minute. Transfer vegetables to a bowl.
Heat 4 teaspoons drippings in now empty pan over medium until shimmering, add garlic and ginger and cook 15 seconds until fragrant. Stir in rice, breaking up any clumps and stirring to coat in oil and aromatics. Season with salt and pepper then press into an even layer and cook, without moving, 4 minutes. Using a wooden spoon, stir rice, scraping bottom of pan as needed, continu stir frying until rice is golden brown, about 4 minutes.
Add cooked pork, cooked vegetables, tamari, fish sauce, and vinegar; stir to combine then stir fry 2 more minutes. Off heat, stir in sesame oil and dark green scallion parts; season with additional tamari and toasted sesame oil to taste.
Combine mayonnaise and chili garlic sauce; season lightly with salt.
Top servings with eggs, cooked as desired, and drizzle with spicy mayo.