How do I make proper egg fried rice?!

For fried rice, you need the cheap type of long grain, NOT the expensive fancy type like jasmine rice. Cook it, let it cool and refrigerate overnight. Other than eggs, you can add a little diced onion, peas & carrot etc. For every cup of cook rice, use around 1 teaspoon oil and 1 egg, but portion size is optional.

Use regular vegetable oil like canola, soy bean, corn, peanut for stir frying, stainless steel or cast iron pans are preferred over non stick. First heat the oil until medium heat, stir fry any vegetables first for 1 minute then add eggs, or you can add eggs right away and immediately pour in the rice, add salt, pepper, chicken powder to taste, stir for about 1 minute or 2, depending on quantity, add a little soy sauce or diced scallion if you want this is optional, turn off heat, add a few drops of sesame oil, serve.

Boil your rice. Optionally chop some vegetables very finely (spring onion, peppers, garlic etc). Mix in a wok. Make the rice into a domed pile in the wok. Make a hole in the pile of rice. Crack an egg into the hole. Let the egg start to cook slightly. Quickly mix the egg through the rice using a chopstick. Add soy sauce for flavouring if you like (or go to a Teppenyaki restaurant and watch a chef cook the rice for you - that's how I learned!).

best way is to use pre boiled rice, which has been washed. Make a quick omelette, slice up.

Get your pan hot, add sesame oil, rice, mix around, then add egg, and soy sauce. season serve.

I also tend to add, Thai chilli's, fish sauce and onions.

Boil rice.
Chop some vegetables very finely.
Mix in a wok.
Crack an egg into the hole.
Let the egg start to cook. Quickly mix the egg through the rice using a chopstick.
Add soy sauce.

enjoy your meal :)

i can help you!!
they use steamed jasmine rice..
fish sauce
and soy sayce
msg
and a little sugar and a little black pepper

I consider basmalti rice to be the best, make sure you rinse the rice several times (rinsed properly when water turns clear) before cooking though.
When the rice is cooked leave to cool and place in the fridge overnight as old rice is best for fried rice.
Depending on the amount of rice you stir frying whisk up your egg/s and cook first in the wok over high heat ( scrambling ) and remove to a bowl.
Wash you wok and reheat then add 2 tablespoons of oil ( sunflower, peanut etc not olive oil ) and add you rice.
Cook your rice, continuously stir frying and cutting up the rice if it has become lumpy then add a pinch of salt, sugar, white pepper and stir fry again.
Now add a good dash of light soy then a little dash of dark soy for colour and re-stir fry once again re-adding the egg.
Add a pinch of KORR chicken bouillon powder a dash of oyster sauce and a pinch of msg and re-stir fry once again.
Take the rice of the heat and a dash of toasted sesame oil mix in with the rice and serve.

My recipe.