I did a day course in chinese cooking, because I like fried rice and wanted to learn how to do it. This is the way uk egg fried rice works (chinese food tends to mutate from country to country, so can’t really comment on others):
Firstly, rice: You want american long grain rice, not basmati or others.
You want to undercook this rice by a few minutes so its cooking complete when fried. You want it dry, so set aside for a few hours. Chinese often use day old cooked rice, but I’ve found a good method of boiling about 4 double portions, and freezing them. Then when defrosting to use, put in a sieve and the a lot of water comes off leaving you with the dry rice.
I was taught to cook the egg separately, beat it like an omelette, cooking and then slice it, adding it at the end. However, this isn’t really convienent, so I tend to fire up the wok, add the oil and cook the egg in pieces at this point before adding the rice, tossing it around to achieve a broken up omelette.
When thats cooked, I add the rice. Then salt the rice (taught by professional cook, who season their food). Fry for about three minutes, tends to turn yellow at this point.
Then I add a fair bit of light soy sauce, and a few small bits of dark soy sauce. Add these to the edge of the wok, so that they hit the edge of the rice hot. Cook for a few more minutes.
Finally, turn off the heat, dribble a small amount of toasted sesame oil onto the rice, and stir to achieve the overall smell of fried rice. Serve.