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Remove the day-old rice from the fridge and drizzle with sesame oil. Using your fingers, gently rub and separate the grains to make them easier to stir-fry.
Heat 1-2 tablespoons of neutral oil in a wok over high heat. Add the lightly whisked eggs and season with a pinch of salt and a dash of white pepper. Scramble the eggs until just cooked through, breaking them into smaller pieces, then remove and set aside.
In the same wok, heat another 1-2 tablespoons of oil and add the diced onion. Stir-fry for 2-3 minutes until softened, then add the diced Chinese BBQ pork and stir-fry for another 2 minutes.
Add the rice, along with the light soy sauce, dark soy sauce, Shaoxing wine, a dash of white pepper, and a pinch of salt. Stir-fry for 3-4 minutes, tossing everything well until the rice is evenly coated, fragrant, and starting to brown.
Return the scrambled egg to the wok, then add the sliced spring onions and bean sprouts. Toss everything together for another minute until well combined.
Serve immediately while hot.