Heat a large heavy skillet until hot. Add 1-2 tablespoons of oil to the pan, stir to coat, then pour in your beaten eggs. Gently and quickly cook them, stirring and flipping occasionally until barely done. Remove to your serving bowl. You'll return them to the rice later.
Add a few more tablespoons of oil to the hot skillet, then the onion, carrot and red pepper flakes. Cook about 2 minutes. Add the cold rice and break up with your spatula. Adjust heat as necessary. Continue to stir and break up rice.
Pour the soy sauce and Hoisin sauce over the rice. Stir through. Add more oil whenever necessary by scraping a clear spot in the skillet and pouring it there before stirring again. Allow the rice to cook a minute, stir, cook again. Monitor the heat, you want the rice to crackle and fry, but not burn or stick.
Stir in the diced pepper, ginger, garlic, sesame oil, black pepper and cooked pork. Let cook another minute or more, stirring occasionally.
Taste and adjust with more soy sauce or sesame oil as needed. When it's to your liking and is heated through, stir in the chopped green onion and cooked eggs and serve.