First, grate the carrot, onion, and garlic cloves. Then, set a pot over medium heat and add the neutral oil along with a drizzle of sesame oil. Add the vegetables and sauté until they start to brown, which should take about 2 to 3 minutes.

Next, add the leftover rice to the vegetables and mix them together. Pour in the stock and stir well. Bring the mixture to a boil, then reduce the heat to let it simmer.

Simmer the congee for 20-30 minutes, stirring occasionally, until the rice breaks down and the liquid starts to evaporate, achieving a porridge-like consistency.

While the congee is simmering, prepare the garlic chili pork. If necessary, thin out the congee with more stock or let it reduce longer for a thicker consistency. Taste and add salt as needed.

Mince the chilis, garlic, and scallion whites and place them into a bowl. Set a wok over medium heat and add the oil. Once hot, toss them into the hot oil and sauté for 1-2 minutes.

Turn the heat to high and toss in the ground pork and salt. Crush the meat up with a potato masher into little pebbles of meat. The fat will start to render and the pork should crisp up, about 3-5 minutes. Add a splash of water into the pan to deglaze the crispy bits on the bottom.

Once the liquid has evaporated, add the soy sauce and a drizzle of hoisin. Mix to combine until the pork is coated and slightly sticky. Taste and adjust with more salt, hoisin, or soy sauce if needed.

To serve, ladle a serving of congee into a bowl. Top with a few spoonfuls of crispy pork, then garnish with ginger, scallions, and chili crisp oil.