Preparation

• Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl the wok to coat, and then add the scallions, onion, ginger, garlic, and chiles. Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.
• Add the pork to the wok and stir-fry, breaking it with the spatula, until almost cooked through.
• Push the rest of the ingredients to one side of the wok, and pour the beaten egg into the empty side, stirring until you have large curds of scrambled egg, about 45 seconds.
• Add the carrots and cabbage and stir-fry until slightly softened, 2 to 3 minutes. Stir in the black bean garlic sauce and stir-fry until all of the ingredients are coated, about 30 seconds.
• Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
• Add the bean sprouts and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more condiments or seasonings.
• 加入香菜和轻轻地炒至热through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.