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Drizzle the cold rice with sesame oil, then use your fingers to gently separate the grains.
Heat 1–2 tablespoons of neutral oil in a wok over high heat.
Add the eggs, season with salt and white pepper and scramble until just cooked. Remove and set aside.
Add another 1–2 tablespoons of oil to the wok, followed by the onion.
Stir-fry for 2–3 minutes until softened, then add the BBQ pork and cook for another 2 minutes.
Add the rice, light soy, dark soy, Shaoxing wine and a little salt and white pepper.
Stir-fry over high heat for 3–4 minutes, tossing well, until the rice is evenly coated, fragrant and beginning to brown.
Return the egg to the wok and add the spring onions and bean sprouts.
Toss for another minute, then serve hot.