When I make fried rice, first I cook the veggies, then I stir in the rice so the veg/rice/oil is all combined. Then I make a well in the middle and crack my egg in there right onto the hot pan (NOT into the rice). I pour some soy sauce and mirin on top of the egg, and use my spatula to start scrambling it. Then I fold it into the rice before it's set. If you want eggier bits, scramble your eggs a little longer before you start folding them into the rice.

i do pretty much the same thing, but I crack my egg and scramble it before i pour it into the well... :)

my mom always cooks eggs separately. she doesn't make scrambled eggs per se. she lets them firm up before she cuts them up with a spatula and mix.

I do the same as CMCINNYC and it tastes wonderful. I do find that when I do it there is more egg than what you get from restaurants so they obviously make their egg go for more meals than I do.

This recipe always turns out just like the restaurants for me:
http://www.twobedroomsandababy.com/2011/10/what-to-do-with-vegis-that-need-to-be.html

Milk! If you whisk milk into your eggs, they will come out incredibly fluffy. Also don't break up the egg (fry like a scramble) until you mix it into the rice. That way you keep the egg as hot as possible until you're ready to eat it. Good luck!

When I make fried rice, I take an egg or two, and scramble them in a bowl with some soy sauce, sesame oil, a touch of mirin or rice wine vinegar and a pinch of sugar, then toss them in the pan with the rest of the rice and veggies. Sometimes I cook them separately then toss them into the pan with the rest of the stuff, it just depends on what kind of mood I am in.

I too use the 'well' method. One of the things that make it difficult for people to make fried noodle/rice like they make in restaurants is simply the hardware- a huge wok over flame, specifically. If you've got a big enough wok, you get more air in there when you mix it up, drying out the rice and eggs. I've never put eggs with fried noodles, so I can't say how that would be different from rice.

I used to wait tables at an asian restaurant and I can tell you they just cook the egg in a lot of oil before stir frying the rest of the dish- so the eggs get cooked and set aside, then the noodles/cooked meat/veggies and egg get put back into the wok for the actual stir fry in the sauce. People used to ask for extra egg on the side because they liked it so much...

I eat at a Japanese hibachi place pretty often and they crack the egg directly onto the grill without scrambling it. They break the yolk and let the whole thing fry up before chopping it up with the spatula. Then they mix it in with the rice and veggies and add the soy sauce and other seasonings.

Here's the technique I've used for years with fried rice: I beat (at least/usually more) 2 eggs 'til whites and yolks are well mixed, but am careful not to get them frothy. Heat a small saute [6 to 8 in.] pan over low heat. Add a tsp of sesame oil, heat for a minute, then carefully pour in eggs. Swirl to cover pan bottom. With flexible spatula, lift edges to let uncooked egg flow underneath. Keep heat very low to prevent browning. As soon as the top looks the least bit dry/cooked, slide out the whole egg "pancake" onto a cool plate to stop cooking. Slice into squares or strips and add into your pan with rice/noodles. This is like an egg crepe, and the pieces will easily coat with sauce to be flavored, while the egg stays firm, but not overcooked. Best of all, it won't be fluffy egg-flavored foam. Just nice, eggy bits.

RachelDP is right on the money if you want restaurant-style fried rice. Ming Tsai was just on the Nate Berkus show and used this technique.

I do exactly what Maureen.Milwaukee suggested: cook the egg separately (I only add a sprinkle of salt and a few drops of water) then slide off the pan and allow to cool; then, I roll it up and cut the "egg-roll" into strips which then get put into the final dish, just before serving/plating.

It is definitely partially the oil that helps create that fluffy feel to Asian eggs. But the other thing you need to use is a bit of rice wine. When I make my eggs I will use a Tbsp of rice wine (clear style) for two eggs. A bit of milk and salt/pepper/garlic (whatever strikes my fancy). Mix that all up then cook in a pan that is very hot. That is were the oil comes in handy. You don't need to deep fry but too little and the fluffy part is off. Too much and your eggs get oily. With practice you can make them with Pam but its never quite as good as the oil eggs :).

It is easier to cook them separately then mix them in with whatever you want (I am actually a big fan of egg curry).

Their eggs are probably watered down, or reconstituted from dried egg powder (It's cheaper than using fresh eggs).

First make fried rice w cold rice - push it all to the side in a well oiled pan - crack the eggs on that side of the pan - let it sit and scald - then scramble it with the fork - it should be thin, lightly browned and shredded vs soft fluffy scramble