Peel, crush and finely mince the garlic.
Cut the asparagus into 2-inch lengths.
Heat the cooking oil in a frying pan. Pour in the beaten egg and cook over medium heat until the underside is lightly browned. Using a turner or a spatula, roll up and transfer to the chopping board. Cut into thin strips and set aside.
Reheat the remaining oil. Cook the chopped carrot for about 30 seconds. Add the garlic, diced pork barbecue, ham and asparagus, and cook for another 30 seconds or just until the pork barbecue and ham are heated through. Add the rice. Season lightly with salt (pepper is optional since barbecues are often already spicy).
Cook, stirring, until the rice is heated through. Add the egg strips. Stir a few times and you’re done.