Heat a wok over high heat with 1 tbsp coconut oil, add marinated pork and saute until cooked through. Season with a pinch of sea salt and black pepper if desired. Set aside to cool.
To make the pork fried rice:
Eggs: Heat a wok over very high heat with 1 tbsp coconut oil, crack 2 eggs and cook without messing with it until the whites/edges have turned golden brown, about 15 seconds. Flip the eggs (if the yolk is broken, no worries). Once it’s done, set aside to cool.
Heat another 2 tbsp of coconut oil in a wok, add shallots and garlic, stir fry until lightly browned, about 30 seconds.
Add pre-cooked coconut rice and stir-fry, breaking up the rice a bit.
Add the previously cooked pork and eggs and stir everything together well.
Add stir-fry sauce and continue to stir-fry until the sauce and flavor have coated the rice well, about 1-2 mins.
Turn off the heat and stir in toppings: scallions, cilantro.
Serve with lime wedges and your favorite hot sauce (optional).