In article ,
Omelet wrote:

In article ,
Emma Thackery wrote:

But with fried rice, you are
usually doing a much larger amount--- and with eggs! You don't want the
rice absorbing large amounts of oil either.

Noooo!!!

I cook the eggs separate, then add them to the finished fried rice!

I think that allowing the egg to "coat" the rice and other items ruins
it.

But, YMMV... :-)

I make a well and do my eggs right in the wok either before I add the
rice or stirring them in as they cook. I don't particularly like it
coating the rice either. Sometimes I do them in strips as for sushi or
leave them out completely. More often, I just do other kinds of
stir-frys.