1-Preparation and Mise en Place: Start by getting all your ingredients ready to ensure smooth cooking. This means dicing the onion and char siu pork, scrambling the eggs ahead, and measuring out the sauce ingredients. Having everything prepped helps you move quickly once the wok heats up.

2-First Step: Make the Sauce Combine 1 tablespoon hot water, 1 teaspoon honey, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, and 1/4 teaspoon white pepper in a small bowl. Stir until well mixed to create a flavorful sauce that will coat the rice perfectly. This step takes about 2 minutes and sets the foundation for the dish’s taste.

3-Second Step: Cook the Rice if Needed If you’re using fresh rice, cook 5 cups of jasmine rice with 1 teaspoon oil added to the pot for better texture. Let it cool completely, ideally for at least an hour, so it doesn’t clump when stir-fried. Use day-old rice for the best results, as it’s drier and absorbs flavors more effectively.

4-Third Step: Scramble the Eggs In a hot wok or large skillet, heat 1 tablespoon oil over medium-high heat for about 1 minute. Add the 2 scrambled eggs and stir-fry for 1-2 minutes until they’re just set but still soft. Remove them from the pan and set aside to keep their texture intact for later.

5-Fourth Step: Sauté the Aromatics and Protein Using the same wok, add the diced medium onion and stir-fry for 2-3 minutes until it softens and becomes fragrant. Then, toss in the 1 pound of char siu pork chunks and cook for another 2 minutes to warm them through and release their sweet flavors. Season with 1 teaspoon salt to enhance the taste.

6-Fifth Step: Add the Rice and Sauce Stir in the 5 cups of cooked jasmine rice, breaking up any clumps as you go. Pour the prepared sauce over the mixture and stir-fry everything for 3-4 minutes on high heat, making sure the rice gets evenly coated and slightly crispy. This step is crucial for that authentic fried rice texture.

7-Sixth Step: Incorporate Veggies and Finish Add the 1/2 cup mung bean sprouts and the reserved scrambled eggs, then stir for 1 minute until heated through. Finally, mix in the 2 chopped scallions and cook for another 30 seconds to keep their freshness. Adjust seasoning if needed and remove from heat to serve immediately for the best flavor.