Agree with Nanny the secret is perfectly cooked rice thats been allowed to cool down and chilled in the fridge for at least 4 hours. Heat a good couple of tablespoons of oil in a pan or wok until very hot add the beaten egg (but no soy) and scramble it until cooked through. Then add the very cold rice to the hot pan and eggs and break the rice up with your spatula until the rice is thoroughly heated through Make sure you stir the eggs and rice all the time. Turn off the heat and then add about 4 teaspoons of soy sauce a little salt and 1/2 teaspoon of sugar at the end and mix it through the rice. Enjoy!
When you're ready to make the egg fried rice (and don't leave the cooked rice for long as there are horrible bacteria that grow in it!), dice an onion and fry it in a wok/frying pan, in groundnut/sunflower oil (i.e. a tasteless oil).
When it has softened a little, add a couple of tablespoons of frozen peas, and fry till they're cooked. Then tip in the rice and stir fry the whole lot for a minute. Then make a space in the middle of the rice and pour in a beaten egg.
Leave it to set for about 30-45 seconds, then stir it into the rice.
The final thing before you serve it is a good 'joosh' of soy sauce. (Technical term, obviously). Probably about half to one tablespoon. Not too much, it's just a gentle seasoning you're after.