Barbecued pork fried rice

Instructions

1. Using a sharp knife, cut shallow slits in a crisscross pattern over both sides of pork. Combine char sui sauce and 1 tablespoon cold water in a shallow glass or ceramic dish. Add pork and turn to coat. Cover and refrigerate for 1 hour.
2. Preheat grill to high. Line a baking dish with foil and place a wire rack inside. Place pork on rack. Drizzle with half the honey. Grill for 7 minutes or until browned. Turn pork. Drizzle with remaining honey. Grill for 5–7 minutes or until cooked through. Allow to cool before slicing thinly.
3. Heat a wok over high heat. Add half the oil and swirl to coat. Add egg and swirl to coat wok. Cook for 1 minute or until just set. Transfer egg to a board. Roll up and slice thinly.
4. Reheat wok over medium-high heat for 1 minute. Add remaining oil and heat for 30 seconds. Stir-fry beans and frozen vegetable mixture for 3 minutes or until beans are tender. Add garlic and stir-fry for 1 minute. Add rice, soy sauce and sliced pork. Stir-fry for 1 minute or until rice is heated through. Add sprouts and half the shallots and stir to combine.
5. Spoon fried rice into bowls. Top with sliced egg, coriander and remaining shallots. Drizzle with oyster sauce and serve with gai lan.