The recipe/technique for this is super simple.

I always
use day old, cold rice because it dries out and crisps up
well compared to fresh hot steamy rice. Heat up canola
or another neutral oil on high heat in a wide pan. Add
small diced onions and saute until translucent with
seasoning and chili flakes. Add peas/carrots and cook
until just tender. Add rice and mix everything together
and then spread everything out flat on the bottom of the
pan. Let it cook and crisp up without moving it. It's not
possible to get rice as crispy as takeout at home if you
keep moving it in the pan without a wok jet burner so
leaving it flat to crisp up seems to be the most consistent
way to do it. Mix it all together again and repeat until it's
as crispy as you want. Mix in a bunch of good soy sauce
and I like to add worcestershire sauce too. Make a well in
the middle of the rice with enough bare pan space to
scramble 2 eggs. Once your eggs are cooked and
incorporated you're done. Top with a fried egg.

Thanks. I make it so much that I don’t follow a recipe.

Here’s a try: butter wok, add veggies (normally I use
onion and bell pepper); cook for a bit; add some minced
garlic; push veggies to the side; add butter then two
eggs; scramble them and incorporate with the veggies;
add rice and some soy sauce; fry the rice up. I then
added some left over grilled chicken. Sesame seeds,
green onions, and chili oil on top. Yummy!
Edit - add salt pepper to taste.