Start by organizing everything on your countertop. Dice your onion, slice the scallions, and get your pork ready. If your rice is cold from the fridge, that’s perfect. Cold rice will yield better texture while frying.

In a large wok or a non-stick skillet, add a splash of neutral oil over medium heat. Pour in the eggs and scramble them until just cooked. Remove the scrambled eggs and set them aside for later.

In the same pan, add a bit more oil. Toss in your diced onions and stir-fry until they turn translucent. Add minced garlic and sauté for about 30 seconds, just until fragrant.

Next, add in the chopped Chinese BBQ pork. Stir-fry this mixture until the pork is heated through, allowing its sweet aroma to fill your kitchen.

Now, add the cold cooked rice to the wok. Break up any clumps and mix everything together. Keep stir-frying for about three minutes until the rice is well incorporated with the pork and vegetables.

Pour in the dark soy sauce, regular soy sauce, Shaoxing wine, honey, and a sprinkle of salt. Keep stirring for about a minute. This is where the magic happens! Your mixture should be a delightful medley of flavors.

Now it’s time to add in the scrambled eggs and bean sprouts. Gently fold them into the rice, making sure everything is evenly mixed. Finish it off with a drizzle of toasted sesame oil and a sprinkle of scallions and sesame seeds.

Dish it out onto plates, pair it with your favorite sides, and enjoy your classic pork fried rice hot!