If you can get your oil hot enough you'll see that one will end up as a few, pathetic looking spindles of egg protein when you put it in, another will look like scrambled eggs; you need the former. It sounds like your wok isn't hot enough when you start (look at the takeaway version and compare the scrambling of the egg, you need to get that wok so hot the fire brigade are on standby before you start).

This takes the sweetness too out of the onion and, with a pinch of sugar, gives you that Chinese takeaway flavour.

In my experience anyway, your wok is not hot enough...

I really hope that does it for you and yours.

It's the same principle for noodles and str fried veg.

Two eggs for a portion of fried rice... It may be because I'm from Merseyside but all fried rice has lots of eggs, and when I say they are stir fried I mean they seem almost deep fried (due to the heat). One egg wouldn't cut it.

@ Phil

I got this recipe from a good schoolfriend of mine, he often cooked while his dad was at the casino.

You'll need:

cold,cooked rice
2 eggs per serving
1/2 onion per serving
shredded ham
shredded spring onion
good quality soy sauce
large pinch of MSG
pinch of Sugar
a  few shakes of Sesame oil

Get the pan burning hot (until it is almost so hot it's blue)
add veg oil
Add egg and stir until it scrambles (takes seconds)
Add shredded onion and stir fry for a few seconds until the onion starts to soften.

The heat has been reduced now so we add the rice. Keep shaking and stir frying.

Add all remaining ingredients and bring to desired heat, shaking and moving contents all the time.

 ;D

Been married for 20 years...

Yup, I just can't get it here (and finding Kashmiri masala is being a real pain too).

What? Free postage to Tasmania?

I was going to offer but I can't get Kashmiri Masala over here 

I've got a degree in philosophy and I'm addicted to curry. I can see no problem in the link between the two. In fact I think it is axiomatic. 

Turkey even, duh! ;D