How can I make egg fried rice like they make in my local Chinese?

First the rice. it has to be light and fluffy. in a pot. 2 cups white rice, 4 cups water. Bring to a boil- boil for 5 minutes, turn heat on stove down to medium-low. Leave it to steam only(this is what makes it light and fluffy. Too much water is what causes it to become sticky) Remember to stir around occasionally cause it may stick a little to the bottom of the pan. once that is finished allow the rice to cool down. prepare tiny chopped pieces of the green onion(forgot the name) liquid beef boullion. and one egg. heat fry pan, 1 Tbsp butter into pan scramble the egg and add the chopped onion. Add 2 cup size of the rice..sprinkling on the beef boullion liquid. Fry on Medium high. use your judgement not to burn. Salt can be added according to preference. Bon Apetite

just soak it in 3 month old veg. oil preferably black with use and it will be perfect.

You cant.

There are lots of recipes online here is a good one from Recipe Zaar: Chinese Fried Rice Recipe #3874881 by Sue L 4 servings 28 min 10 min prep 3/4 cup finely chopped onions 2 1/2 tablespoons oil 1 egg, lightly beaten 3 drops soy sauce 3 drops sesame oil 8 ounces cooked lean boneless pork or chickens, chopped 1/2 cup finely chopped carrots (very small) 1/2 cup frozen peas, thawed 4 cups cold cooked rice, grains separated (preferably medium grain) 4 green onions, chopped 2 cups bean sprouts 2 tablespoons light soy sauce Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired. GOOD LUCK!

Part boil the rice, then throw it in a dry wok on a very high heat with chopped onions for 2 min, making sure it does not stick. Then add some mild soy sauce and whatever else you want and when it looks and tastes cooked, throw in your cooked egg with a little more soy sauce. Season and eat.

Ah, another opportunity for racists to make smart-**** replies. The best way is to look it up on BBC website - the have great recipes for egg fried rice in their food section.

Boil the rice first, then rinse it thouroughly until the water runs clear. Refrigerate for about 2-4hrs. Remove from refrigerator, separte with a fork and fry. Perfect fried Rice

use cold cooked rice beat one egg heat wok to high heat put in one cup of cooked rice while turning the cooked rice add the beaten egg, the pan should be hot, and it only takes seconds

Ask the chef next time you eat there, all chefs like to be told there food is your favourite