This is a tried and true recipe I’ve used tons of times with leftover rice. It’s best to cook the rice the day before. I also go heavy on the green onions and cilantro.
1/4 vegetable oil
3 cups cooked brown rice
4 minced green onions
3/4 teaspoon salt
1/2 cup chopped cooked roast pork or chicken or 1 cup diced cooked shrimp
3 eggs
1 1/2 tablespoon soy sauce
1/4 cup minced cilantro leaves
Heat the oil in a large heavy pot or wok. Toss in the rice until hot and golden. Add the scallions, salt and meat. When these ingredients are well mixed, hollow a center in the rice. Break the eggs into the hollow and scramble until semicooked, then stir into the rice mixture. Add soy sauce and cilantro.
Joy of Cooking by Rombauer and Becker