My fried rice:
4 cups or so cold, cooked rice
2 eggs, beaten
green onions or regular onions to taste
1 t. minced garlic
parsely to taste
white pepper (guess what -- to taste)
optional: mushrooms, veggies, cooked pork, cooked chicken-- any leftovers...)
I have a cast iron wok that I heat to medium-high, but I'm sure this would work in a hot skillet -- add a small amount of oil and scramble the eggs, then remove from pan. Add about 1 T. oil and onion and garlic, then add 4 cups rice. Add green onion, garlic and other stuff. Keep moving untill heated through. Add egg and seasonings, stir fry till all is heated and serve. The trick is to keep the pan or wok hot and keep the food moving so it doesn't burn. Not something you can walk away from and leave cooking on the stove.
I compiled this recipe from both a cookbook and a friend from Taiwan so it's not real exact. Fried rice is really pretty forgiving and flexible.... add shrimp, chicken, beef, or pork and make a meal. It may take a couple of tries, but you'll get the hang of it. If you want a lot of raw veggies, cook them in a little oil after the egg and before the rice, then go for it.