Five Rules for Fried Rice

I have had many unsatisfying bowls of fried rice, but recently I have perfected my technique. These are the my rules for making perfect fried rice.

1. Use room temperature rice, I usually cook mine then tip it in a colander rinse under the cold tap and leave it to sit on the sink while I chop everything else.
2. Use five or fewer vegetables and proteins and cut everything into similar sized pieces.
3. Use a very hot wok.
4. Cook fried rice a serve at a time, start with aromatics like ginger and garlic and raw meat or the hardest vegetable; add the rice and egg last.
5. Add liquid seasoning like soy or fish sauce to the finished dish.