Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl
This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking
Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them)
There shouldn’t be any big clumps!
With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork
Add the rice and mix well
If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes
If the rice was made fresh, then you just need to mix until everything is incorporated
Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce
You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive
The rice should be hot by this time
Toss in your mung bean sprouts, scrambled eggs, and scallions
Mix thoroughly for another minute or two and serve!