Golden fried rice, show-accurate version

Crack three eggs into a bowl and beat them with chopsticks.

The day before, spread cooked rice on a parchment-lined sheet tray, separate it into single grains, and leave it to dry overnight in the fridge.

Heat about four tablespoons of neutral oil in the wok until smoking; add the beaten eggs, then two cups of the dried rice.

Stir and flip constantly, managing the heat so nothing burns, seasoning with salt.