This fried rice was similar, but different than the YANGCHOW FRIED RICE
I've previously made. The proportions of the ingredients they have in common were a bit different, but the big difference was the presence of egg in this recipe. Unlike many recipes where the egg is done first like a little mini egg crepe and gets cut up, this recipe starts cooking the egg in a well created at the center of the rice. The egg gets poured into this well and immediately gets stir-fried with the rice. The egg added a richness to the rice. This was my best fried rice yet, and two of my guests said it was the best fried rice they'd ever eaten. Not bad for just getting started with stir-frying. I definitely am using the right cookbook.