1) Finely chop the onion. Lightly beat the egg (you may add more eggs, it's up to your taste). Chop the chicken (you can replace it with cooked, lean, boneless pork, about 8 ounces). Finely chop or shred 1 small carrot. Chop the green onions.
2) Boil 1 cup of rise in water in proportion 1:4. You will get about 4 cups cooked rice. Don't overboil it.
3) Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
4) Allow wok to cool slightly.
5) Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
6) Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
7) Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
8) Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
9) Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired.
If you want to dive in the atmosphere of chinese kitchen, eat the meal with Chinese sticks. Enjoy!