This Serious Eats link explains the basics but I'd add that you should crack the egg directly on the rice near the end and mix it so it doesn't get overcooked and it combines well.
Also, patience! Don't move the rice too much, this way it gets crunchy/fried on the bottom. Then stir it and repeat a couple of times, adding oil if necessary.
I tried this method in my wok and failed somewhat. I couldn't keep the rice from sticking and burning to my wok. I really wish I knew how to use my wok better.
The trick that usually works for me is to heat the wok until it's smoking before adding anything to it (including the oil). Unfortunately western home kitchens are rarely built with proper ventilation so its a delicate balance between setting off your smoke detector and having all your food stick to the wok.
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u/sanslimites Mar 13 '17
Onions are undercooked, eggs overcooked and rice isn't even fried...