Prepare the pork shoulder by slicing a portion lengthways into long strips, about 5cm (2 inches) wide.

In a mixing bowl, prepare the marinade. Combine hoisin sauce, brown sugar, soy sauce, oyster sauce, five spice, garlic, Shaoxing cooking wine, and honey and mix well.

Add a touch of red food coloring and mix through the marinade too.

Place the pork strips in the sauce, turning them over using tongs until they are evenly coated. Cover with plastic wrap and leave to marinate overnight in the fridge for best results making sure they are immersed well. If you don’t have time, leave to infuse for at least 2 hours.

Line the bottom of a tray with foil and place pork on top, reserving the marinade left in the bowl.

Roast pork for 20 minutes at 180°C/365°F, turning and basting it every 5 minutes or so, until cooked through.

Remove from the oven and add another layer of basting sauce and rest for 10 minutes.

Once it is ready, cut it into small cubes and set aside.

Beat two eggs in a bowl and add a pinch of salt before mixing through.

Place a wok or large frying pan over high heat and get it smoking hot. Add the oil, followed by the onion and garlic and stir-fry for half a minute or until just softened. A

Add the chopped char siu pork and heat for another few seconds until warmed through.

Next, push everything to one side of the wok, then pour the egg to the empty side (you may need to add a little extra oil). Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients.

Mix through the carrots and peas, and finally, mix through the day-old cooked rice and drizzle the soy sauce around the edge of the wok (this helps ensure it evaporates quickly and doesn't stew the ingredients).

Sprinkle sugar, salt and stir-fry until well combined and all the rice grains are evenly coated.

Toss through the spring onion and serve!