Preheat a wok or large frying pan over high heat then add 1 tablespoon of oil. Swirl the oil all over the wok then pour in whisked eggs. Stir fry the eggs and remove and set aside as soon as it's just cooked. About 30 seconds (note 3).
In the same wok, add the remaining oil, garlic, the white part of spring onions, the stem part of coriander and carrots. Stir fry for ~2 minutes over medium heat until aromatic and carrots soften slightly.
Add BBQ pork and stir fry over high heat for ~1.5 minutes until pork begins to caramelise and smells amazing.
Add rice and stir fry for ~2 minutes over high heat. Use the back of the spatula to flatten clumps of rice to separate them. Constantly stir fry to ensure each grain of rice gets direct heat from the wok (important! - see note 4)
Add seasoning ingredients and stir fry for ~10 seconds, then scrambled eggs. Break up the eggs into small pieces with the spatula, roughly the size of the pork and carrots.
Add green parts of spring onions and coriander, stir fry for ~20 seconds then serve. Taste and adjust for seasoning if desired.