My two most important fried rice tips: 1) day old rice, leftover takeout rice from a day or two ago is perfect, and 2) don't cook the eggs separately and then add them later. Whisk the eggs together if using >1, and you want to add them to the hot wok with some oil right before you serve. Stir them very gently to get them maybe 1/2 'done' (like 10 secs), then toss them into the already-done rice to get some coating on the rice. The hot rice will finish the egg cooking process. Makes a HUGE difference in flavor.