In a bowl, mix the light soy, dark soy, oyster sauce, hoisin, honey, brown sugar, Shaoxing wine, mashed red fermented bean curd with its liquid, five-spice, garlic, ginger, sesame oil, and white pepper into a thick, clingy paste. Spoon 1 tbsp of the marinade into a small dish and refrigerate it for the glaze before any raw pork touches the bowl. Coat the 700g of pork thoroughly, cover, and refrigerate for at least 8 hours and up to 24, turning the strips once or twice for even colour. That long, cold rest is what lets the salt and sugars penetrate the shoulder instead of sitting on the surface.

Rinse the 330g of jasmine rice until the water runs mostly clear, then cook it with the measured water and ¼ tsp salt until tender. Spread the hot rice on a tray or large plate in a thin layer so the steam escapes, then chill it uncovered until completely cold, ideally several hours or overnight. Before frying, break the rice apart with your fingers until the grains are loose and separated. That chilling and drying is what firms the starch so the grains fry individually instead of mashing together in the wok.

Preheat the oven to 220°C. Line a tray with foil, set a rack over it if you have one, and lay the pork on the rack. Roast for 15 minutes, turn the strips, and roast another 10–15 minutes while you mix the glaze from the honey, reserved marinade, and hot water. In the last 5–8 minutes, brush the pork with the glaze once or twice, then finish briefly under the grill or at high top heat until the surface is lacquered and charred in spots. A thermometer should read about 68–72°C in the thickest part. Rest the pork for 10 minutes before cutting. That rest lets the juices settle back into the meat, so the cubes stay juicy rather than dry.

Finely dice the carrots and measure out the peas. Slice the scallions, keeping the pale parts separate from the green tops, and beat the eggs lightly. Dice 300–350g of the cooled char siu into small cubes and slice or chunk the remaining 150g into larger glossy pieces, setting them aside for the top of each bowl. Combine the light soy, dark soy, Shaoxing wine, oyster sauce, sugar, and white pepper in a small bowl. Fried rice cooks in minutes, so everything must sit within reach of the wok. That preparation is what lets the pan stay hot and the rice stay dry once cooking begins.

Heat a wok or large frying pan over medium-high heat and add about ½ tbsp of the neutral oil. Pour in the beaten eggs and cook, pushing and breaking them with the spatula, just until softly set in small tender curds rather than a large omelette-like sheet. Slide the egg onto a plate straight away while it is still slightly undercooked and bright yellow. That early removal is what keeps the egg soft, because it finishes cooking gently from residual heat when it returns to the hot rice.

Heat the wok over high heat, add 2 tbsp neutral oil, and stir-fry the minced garlic and the white scallion parts briefly until fragrant. Add the carrots and fry for 30–45 seconds, then the peas for another short stir. Add the cold rice, breaking up clumps, and toss continuously until the grains are hot, dry, and separated, pausing now and then to let them toast against the pan. Pour the seasoning sauce around the edge of the wok, not onto the rice, toss until evenly golden-brown, then add the diced char siu and egg and heat through. Finish with most of the green scallion tops and the sesame oil. If your pan is small, cook in 2 batches. That edge-of-the-wok sauce sizzles and caramelises instantly, which is what gives the rice its smoky flavour without making it wet.

Divide the fried rice among 4 bowls, mounding it loosely rather than pressing it down. Arrange the reserved larger char siu pieces on top so they are clearly visible, and finish with the remaining sliced scallions. The finished bowl should show separated golden-brown grains, diced pork throughout, visible egg curds, peas, and carrots, and shiny pork resting on the surface. Serve immediately while the rice is hot and the pork still glossy. That placement on top is what keeps the lacquered surface visible instead of being buried and dulled inside the rice.