Leftover rice is key. As the rice sits in the fridge for a couple days, it dries out. That makes it perfect for fried rice because it will hold its shape rather than turning soggy in hot pan.Stir oil into the rice, coating each grain, before it goes into the pan. This insures that each rice has a layer of oil around it to protect it from the heat of the pan and allow it to crisp without burning

Spread the rice out so that there is maximum surface area for getting crisp and golden brown.Let the rice cook over medium heat, without stirring it, until the entire bottom layer turns a nice golden brown, 4 to 5 minutes.

Stir in any seasonings you like. In a bowl mix all the sauces of your choice

Gently stir the rice to break it up.