Good for large amount but I've seen it done in a wok at a chinese takeaway. The rice was prepared in the wok and then the beaten egg dribbled down a pair of chopsticks over the rice, making the egg fresher and less rubbbery.
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I wish my entire counter was a stove like this, but its obvious why that wouldn't work. The amount of energy and time it would take to get something like this up and running is only worth a full days worth of cooking, not just your breakfast. But I'm so sick of breaking out garbage pans that everything burns and sticks too then having to clean the pan with sponges so you don't scrape off the non stick coating that didn't even work, or flipping food out of the pan onto the stove because I'm cooking on such a small area.
Not Chinese style, not even close!
1) use beaten eggs!
2) use a wok (or a frying pan at least) for Christ sake!!! How can you throw and mix all the ingredients into the air without using a wok? This this THE single most important step!
3) there's too much salt he put (or is it MSG?)!
Now this is what we called Chinese fried rice.
Except this appears to be a Teppanyaki place which would mean it's a Japanese way of cooking it, regardless of whether the cook is Chinese or the shop is in China. When you stir fry Chinese foods in America they don't suddenly become the "American way" of cooking something...