Cook your jasmine rice per your favorite method. See mine here. You should have 4 cups cooked rice. Allow to cool and make break up any clumps. I typically spread on a baking sheet to cool and fluff with fork to break up any clumps.
In a small bowl whisk together the soy sauce, honey, sesame oil, shaoxing wine, rice vinegar, salt, white pepper and Chinese Five Spice. Set aside.
In a small skillet with a drop or two of oil add the beaten eggs and cook until scrambled and broken up using side of spoon. Set aside.
Heat wok over medium heat, add tablespoon vegetable oil and stir fry the onions until translucent. Next stir in the roast pork or ham and stir fry for 2 minutes. Add the room temperature rice and mix well.
Add the sauce mixture and mix using spoons, scooping and stirring until the rice is evenly coated with sauce and is fragrant.
Add the peas, green onions and scrambled eggs. Mix thoroughly for another minute or two and season to taste. Serve hot.
Notes
Chinese BBQ pork substitute can be 1 pound cubed Smoked Boneless Cooked Ham tossed with 1 tablespoon BBQ sauce of choice.