First, eggfried riceSecond, coat the rice grains with egg.Riceis best kept refrigerated for a while before cooking. This ensures that the cooked grains are whole and plump, not sticking together. 
Eggmight not be very appealing at times~ but using egg liquid to coat the rice grains makes a difference~ anyone can cook perfect-grain fried rice if they take their time~ those who prefer firmer rice should prolong the cooking~ about five to six minutes for softer rice~ still maintaining distinct grains~If not addingpickled vegetableshreds, you could add a little salt to the egg liquid to achieve even seasoning~ better than sprinkling it directly into the pan~
Method:
First, beat the egg in a bowl and add rice to the egg liquid, mixing well~ for one serving, typically for girls or small boys, just use one egg!Adjust as needed. Half a bowl of rice with one egg per serving ensures each grain is coated~ separate large clumps before adding, without breaking the grains~ stir with chopsticks.
Heat oil in a pan and pour in the egg-rice mixture, quickly stir-fry~ do not use high heat~ add enough but not too much oil~ you'll see the originally stuck rice grains separating into individual ones~ golden wrapping silver effect appears~ medium heat, continuously stirring for about ten minutes~ until each grain is separate.
Add ingredients. Note that today's materials require no further preparation~ if using seafood likeshrimpor meat, they need to be cooked separately and then mixed in~ other items likemushroomsmay take a bit longer~ all others are already cooked! 
Add seasonings. I only usedabalonesauce, which tasted great~ you can add more according to your taste preferences~