So... i've never been much of a fan of rice with my food, especially Chinese (and sometimes currys) due to it 1.) filling me up and 2.) never being very nice so I made my own. Ingredients: Spoiler 3 Ladles of Cooked, Cool Rice (any will do, I use Tesco's own Long Grain) 2 Large onions (finely chopped) 3 Eggs (beaten) Worcestershire Sauce Dark Soy Sauce Oil Method: Spoiler 1. Heat a wok to a high heat for a minute or so and pop in some oil. 2. Fry off the finely chopped onions to how you like. (I like mine crunchy), place to side in a dish 3. Pop a bit more oil in the wok and place the beaten eggs into the wok and continually stir with a flat ended spatula until the egg is broken up into small pieces and cooked (my egg resembles scrambled egg essentially). 4. More oil again, throw in the rice and continually stir for 2 minutes until the rice is heated through. 5. At the very end of cooking, add 1 desert spoon of W.Sauce and 1 of the Soy Sauce. 6. Serve How I cook my rice: Spoiler 1. Measure out required amount of rice 2. Soak for 30mins+ in cold water and drain 3. Cook for 4/5 minutes in boiling water. The end result is a mound of lightly browned egg fried rice with NO MSG and just oil, eggs, rice and onions! Picture: So my question; I use olive oil in most recipes especially this one. I find with this recipe that I need a lot of oil firstly for the egg and then the frying of the rice at the end.. I tend to use enough oil on the rice so that it gives it a good coating so the rice frys well enough in the wok. Otherwise it just goes clumpy Any alternatives?