Making egg fried rice with lard is a whole new world

‌Until now, I've only ever used regular cooking oil (soybean oil).
It was edible, but it felt a bit greasy and somewhat mushy.
But the other day, I saved some leftover pork belly fat because I didn't want to waste it, and I used it for egg fried rice today.
It's just a whole new world. It's not greasy at all, and the rice just goes down so smoothly. Each grain of rice and the egg are coated with that unique smoothness of pork fat,
making me feel like I was at a high-end Chinese restaurant.
Every single grain of rice is so distinct and lively.
Even after I finished, I wanted more; I actually regretted not making a larger portion.
From now on, I'm definitely buying lard whenever I make egg fried rice. It's on a completely different level.