It's easy enough to make a basic fried rice—the kind with soy sauce, an egg and whatever vegetables are around. It's pleasurable and satisfying if it's done right with high heat and without loading up the skillet with too many ingredients (this basic recipe is a great guide for this). However, the possibilities for what can happen with rice, vegetables, and a little meat are rather endless.
While Nick's pretty much had the fried rice beat covered for this column—he's written about kimchi fried rice at least three times—I'll throw my hat in the ring with this recipe from Mad Hungry. While I was initially skeptical of a recipe titled "Thai-style"—I'd prefer the name of a specific dish done well, rather than a vague concoction—the flavors in this recipe are fantastic.
The main change is switching out the soy sauce for fish sauce, which adds a funky depth, and finishing the plate crunchy raw cucumber and a squeeze of lime.
I'd recommend cooking it in two batches to serve four (two servings are the most that can fit in a wok without overcrowding).