Cut both the Yunnan pickled turnip and red bell pepper into small dice of about 1/4-inch cubes and set aside. Heat a wok until hot and swirl the oil around the side of the wok. Add the ground pork to the wok and stir-fry until the meat just turns white. Remove the pork from the wok and place in a small bowl leaving about one tablespoon of oil in the wok.

Add the minced garlic and stir-fry for about 30 seconds or until it is fragrant. Add the Yunnan pickled turnip, red bell pepper and rice to the wok and stir-fry for about one minute. Return the pork to the wok and add the salt and ground white pepper. Continue to stir-fry for another minute. Push the fried-rice to one side of the wok and pour the egg onto the empty side. Scramble the egg for about 30 seconds then push the rice back over the egg and mix well. Plate the fried-rice and garnish with chopped scallion.