I’ll keep it simple. Swap out the shrimp for chicken in this recipe and you have chicken fried rice.
I found the key is to use rice which is a day old so that it’s a bit stiffer, less watery, and has more of a bite to it when mixed in with all the sauces and oils. Another tip is to add the beaten eggs directly to the wok with the rice instead of scrambling the eggs separately and then adding them to the rice. By cooking the eggs along with the rest of the ingredients, the eggs are evenly distributed throughout the rice and you don’t have some bites where you get bigger egg chunks and others where you don’t have eggs at all.