I like to read the prefaces to cookbooks. Many times cooking tips are included in the preface which are not included in the body of the cookbook. Many years ago I found a way to fry rice that proves easy and effective and is much different from the usual method you will find on the Internet or in most cookbooks. Unfortunately, I can't find the book where I read this. It's probably up in the attic. I'm not going to go dig for it. However, this is how I fry rice and how I have fried rice for more than thirty years:
You will need a heavy saucepan big enough to hold the quantity of cooked rice you end up with and a spoon or fork to stir it with.
Put about 2 tablespoons of cooking oil in the pan.
Add 1 Cup of uncooked rice.
Turn up the heat to medium and start frying the uncooked rice, stirring frequently, until it is golden brown.
At this point you may add some chopped chives, chopped onion, minced garlic or chopped vegetables such as peas and carrots. Let the onions and garlic brown as well.
Add 2 cups of water (A rule of thumb is to use twice as much liquid as you have uncooked rice but this may vary a bit depending on what kind of rice you're using.)
Bring the water to a boil then turn the heat way down, cover with a tight lid and let it cook until all the water is absorbed. If you like, you may crack an egg into the rice, stir quickly, and let the ambient heat cook the egg. Salt to taste. Fluff the cooked fried rice and voila! You have fried rice that is toasty tasting, golden brown and stays separated instead of the pasty, partially burnt mush that comes from trying to fry cooked rice. It's a much better method.
You may double this recipe if you wish. Use any kind of rice you have. The overall cooking time will depend on the rice you use.