Let me show you how to make egg fried rice the easy way. Usually, when making this classic dish the uncooked egg is added to the wok with the rice. I don’t know about you, but that method is so hit-and-miss that you’re somewhat likely to end up with an unpleasant rice/egg mush. It’s better to sidestep the issue completely, go fool-proof and prepare your egg separately. The result is perhaps even more delicious; it’s certainly easier to appreciate and savour the egg. I may be a fool, but I’m a clever one.