You don't need a wok if you make small batches. You really need to use day old, cold rice. I use fish sauce and hosin sauce but you might want to taste the fish sauce first as it can be a little too authentic.
Pre-cook the meat and veggies then you want to cook the rice as hot as possible then add back the cooked meat and veggies then add in the previously scrambled eggs at the end.
For some reason fresh cooked rice will make it a lot soggier than it should be.
