How to cook multiple batches in a wok without things burning
I admit that I've spent too much time in Panda Express... but you can see their kitchens from the line and how they batch their food - often switching from a main dish to fried rice (with egg) and back to a stir fry and the solution they use is to quickly rinse out the wok with warm water and scrub it lightly with a brush before dumping it and reheating the pan for the next dish.

This is easy for them since they have sinks under their woks to catch the rinse water but you can do it at home, too. This is the process recommended here


  Wok cooking is done in many small batches to keep the temperature of the wok from dropping drastically when adding a lot of cold or room temperature ingredients therefore it is  often necessary to clean the wok in between batches. Use warm water and a brush to rinse out the wok, discard the water and dry the wok over fire until it just barely starts to smoke before adding oil to cook the next batch.