i do it a bit differently....
I cook my rice a few hours before hand and put it in the fridge uncovered to dry out (stops gluggyness lol). use brown or white rice, whatever we have in the pantry that day.

then i fry off one at a time, chorizo, capsicum, baby corn, mushrooms, peas, onion and cook egg just like scrambled eggs (someone else mentioned how to above). I don't use any oil as if you cook the chorizo first, the fat from that will provide enough for the rest of the veg. I wash the pan before doing the eggs. I generally use whatever vegies need to be used that night.

I throw all the vegies into the fried rice (Leaving the egg til last) and use a fork to scrape them through. I add lots and lots and lots of yummy sweet soy sauce (but do it to your taste), then add the cut up egg last (so it doesn't all break up and disappear).

Then i cover and pop it in a hot oven to warm through...

cook some steak or chops and serve . ... and you have a fantastic yummy easy meal that is also great as left overs.

my mum likes to uncover the rice for the last 5/10 mins so all the top goes crispy, which she loves.

I find this recipe good because you can do it all in stages... the rice can be done the night before... all the veg can be fried off and put aside... and it can be made fully and put in the fridge til you are ready to warm it and serve.