Fried rice is a leftover dish to Chinese. The only requirement is that the rice must be cooked, cold and firm and can be separated with your hands to prevent lumping. When I was first married, I thought you merely threw raw rice into a pan with oil and stirred. Six hours later I had reached the peak of success—great gooey lumps which could easily have made for an unusual game of catch.
Anything can be added to fried rice—leftover or fresh asparagus, peas, mushrooms, scallions, onions, any colored pepper, chicken, pork, shrimp, any kind of fish . All of this should be cooked and diced into small pieces. Scallions can be raw. I use Carolina Long Grain Rice and follow directions on package for cooking. Cool it overnight. But even easier; go to your favorite Chinese restaurant and buy a quart of cooked rice, preferably cold.
Remove lumps from rice with your hands until you have the rice separated. In a wok or skillet, pour two to three tablespoons or canola or peanut oil and heat. Add the rice and stir until it is coated with oil. At this point, I like to crush a few cloves of garlic and a bit of fresh ginger and swish it around. Then add whatever you have in the refrigerator. (I would not advise chocolate, éclairs, cream puffs or the like) just food, food. Seriously this is a great dish to get rid of all these little dishes. Once you have dumped in the vegetables, fowl, meat and fish stir it thoroughly until it is all integrated and warm/hot. Traditionally, you stir one egg, fry it and cut it into strips. I do not do this since it does not stand up to the next day use. However, add some soy sauce if you want . This is not essential, since in some provinces of China soy is not used in fried rice.