Use cold, day-old rice so grains are dry and separate. Cook on high heat in a wok or large skillet with a neutral oil. Add ingredients in steps: aromatics, vegetables, cold rice, and finally sauces. Scramble eggs separately or in the pan and combine.
Use minimal sauce—just enough to season—and finish with sesame oil and scallions.
Avoid overcrowding; work in batches if needed. Properly prepared fried rice should have distinct grains and a bit of wok-char flavor.