Fried up some rice tonight using a red hot pan (no wok), with an egg mixed in, some chopped green onions and a splash of soya sauce (no oyster sauce on hand). I fried it separately from the other stuff I was throwing in with it, and I kept it moving as it fried. Worked beautifully! Thanks for the tip.
I think my mistake earlier was frying it too slowly at too low a temperature.
I was married to a Korean woman who was raised in Tokyo and the rice cooker was in pretty steady use back then. She would get care packages of rice and other 'necessities' from home pretty regularly. We visited Tokyo some years ago and the variety and quality of food 'experiences' there was amazing.
I forgot something important that is obvious to me but probably not to you . The beaten egg is fried first, then put in the rice and chopped scallions, then the salt, pepper and soy last. If you put the beaten egg and rice in together it will be a disaster. One of the vital points I've picked up in the kitchen is that nearly all Chinese dishes call for the ingredients to be cooked separately then combined with the seasonings for a final 'stir fry'. For a luxury touch add some fried shrimp or, better still, crab meat.Put them in last.