For such a simple dish there's a decent bit of technique and timing involved to execute it 'well'. The main things being:
not to overload the pan
cook your add-ins in individual batches.
have everything prepped before you start
use day old rice or make sure to dry the rice really well before hand
do not go too crazy with the amount of add-ins
use a wok if you can
This can be made on a normal western electric stove but it requires a bit more finesse and waiting for the pan to recover its heat before moving onto the next step as we don't have a 15k BTU jet burner. I've personally just moved to making this on a little cheap portable gas stove because it allows for better control over the temp and also so I don't have to worry about smoking out the house.
While there is a certain dogma online about what fried rice is and isn't. It is a dish to use as a template to get rid of leftovers or just have fun with.