How to make fried rice (well)

Begin by par cooking whatever your vegetables and meat will be (or if it is just fried rice plain skip this step.) I prefer raisins, diced onions and sweet peppers in mine. Do this in a large pan with a small amont of oil.

Prepare rice that is almost fully cooked, but fully dried. This is important, the rice should have no residual water left.

Add a small amount of vinegar (rice wine) and soy sauce, leave enough to absorb into the vegetables and leave a tiny pool in the bottom of the pan.

Add the rice and stir everything, coating the rice with the liquid in the bottom and stirring the vegetables equally. Then move the mixture into a circle around the outside of the pan. This should leave an inner circle that you can pour the eggs stright into the pan. This is important as well.

The idea of fried rice is to coat each grain but not have esentially scrambled eggs all over the rice. Pour how ever many beaten eggs you would like. It should feel like too little, again no scrambled eggs. I use two eggs to 4 cups yield of rice. The pan should be very hot, but nothing should be sticking because of the vinegar and soy sauce. Once you pour the eggs in allow them to scramble very briefly, about 10-20 seconds seconds or so, then begin to fold the rice into the eggs quickly. You must move the rice and eggs around the pan furiously until they are cooked. If you do not the eggs will not coat the rice correctly, and you will end up with scrambled eggs, rice, and vegetables, no good. Serve Immediately.