Cut the pork belly slices into bite-sized chunks, place in a mixing bowl with the Chinese 5 spice and salt & pepper, then toss until combined.
Heat a wok on a medium heat, add the pork belly and stir-fry until golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the pork belly from the pan and set it aside on a plate.
Whilst the pork is cooking, finely chop the red pepper, garlic & half of the chilli, and slice the spring onion & the other half of the chilli.
Drain all but 1 tablespoon of the fat from the wok, then add the red pepper, garlic, peas and the green parts of the spring onion and chilli (you will use the other half to garnish) to the pan and stir-fry for 4-5 minutes, until the vegetables have softened.
Mix the honey, sesame oil, and coconut aminos/soy sauce in a small bowl to make the sauce.
Push the vegetables to one side of the pan, add eggs to the other side and scramble until cooked through.
Slice the eggs into strips or small pieces with a spatula.
Add the cooked or microwaved rice to the pan, along with the pork belly and sauce and stir-fry for 5 minutes, until everything is well combined.
Garnish the fried rice with chopped green onions and red chilli and serve hot.