Take the rice out of the fridge in advance to return it to room temperature.

Beat the eggs and mix with a pinch of salt.

Heat vegetable oil in a pan, then pour in the egg mixture and stir-fry quickly until the egg is set into chunks. Remove and set aside.

Using the leftover oil in the pan, add the rice and stir-fry over medium heat to loosen it.

Add the fried egg chunks and soy sauce, then continue stir-frying until evenly mixed.