For disclosure, that is a random photo I found on the internet. 
I didn’t make it.
Recipe for fried rice? All my various versions of fried rice are really based on the simple egg fried rice. I do have recipes, but I think they don’t really capture what I aim for.
A couple key points for my fried rice are:
(1) I try not to overwhelm my stove/wok. If I need to stir fry the rice in 2-3 batches, so be it. It is important for me to make the fried rice at hot temperature.
(2) Add oil to the hot wok first, then add beaten egg. When the egg is about 70-80% done (solidified but still soft), then I add the rice
(3) Constantly moving the fried rice in the wok at hot temperature – as hot can I get it to be
(4) I try to aim that my fried rice can freely move in my wok as individual grain. They should not be stuck together at the end. So, I will constantly break the rice grain up if I need to
(5) Also, I try to add enough oil, but I also try to add as little oil I can get away with. This way my end product won’t be as greasy and oily. However, if I don’t add enough oil, then the fried rice won’t have that “fried” flavor. It will have more grill/burn flavor
– I suppose I could have just say making my fried rice at “hot” and “fast” conditions
