Originally, it was just a way to reheat leftover rice. You'd make sort of an omelet and cut it up, then stir fry whatever you had around, but usually a protein, aromatics, and vegetables, add the rice and when it was hot, add the egg. Good restaurants used to have it on the menu as "house fried rice" and once I'd tasted it, I never ate the brown stuff again. Like so many Amercanized Asian cooking, it's just the thief of the name.

I've had this for ages, so no source.

Copied from my 5x7 index card

2-3 tablespoons soy sauce, to taste
2 teaspoons oyster sauce <<<this is impt, the flavor is sooo much better with oyster sauce.
1/2 teaspoons toasted sesame oil

Plus chopped green onion and left over pork roast cut in little cubes. Put it all in with some left over rice, stir with some eggs, yum, yum,

Link to tweet

Frying the rice first, in a very hot wok and in small batches (so the wok doesn't cool off)

The idea is to get a slight nutty taste to the rice first and make it the star of the dish. I was dubious about the small amounts of soy sauce and sesame oil, but this is easily the tastiest fried rice I've ever made.

You'll have to scroll way down to get to the actual recipe.

https://www.seriouseats.com/recipes/2016/02/easy-vegetable-fried-rice-recipe.html

I did like how it came out in the finished fried fried rice.