Make the rice first. Use less water than you normally would. About 1 3/4, maybe a little less per cup of rice. Place in refrigerator and let cool completely off. Get the wok hot and have EVERYTHING ready to toss in. First, lightly oil the wok and scramble the egg. Pull over to one side. Add 2 tablespoons of wok oil. Toss in the onions and let soften. Add more oil and toss in rice. Salt rice and sprinkle oil on it. Now toss in veggies and turn in all the stuff with your big wooden spoon. Sprinkle with more oil and sprinkle with soy sauce.(the REAL stuff) Keep it moving with the spoon. The moisture of the veggies will finish the rice. You'll see when it's ready to serve. About 3-5 minutes.