I don't know how real chinese chefs would approch this, but this is how I do it:
Make rice as you normally would. Let it cool. Leftover rice is great for this. Heat up your wok with a bit of peanut oil in the bottom. Remember this is HIGH HEAT cooking. When it's good & hot toss in the rice. Sprinkle a very generous amount of soy sauce on it as you stir like crazy. Toss in peas, Julianne carrots, bamboo shoots & diced onion. When it's good & hot, toss in 2-3 whole eggs & keep stiring till the eggs are cooked. There you go.
the actual cooking process takes about 3-4 minuets max.
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