Most of the electric burners do not generate sufficient heat to fry a large batch of rice. I suggest you use a large skillet or pan, and fry in small batches.
Fry as mentioned in the recipe until adding the scallion. Then remove the rice from the pan. Heat the empty pan until very hot, then return the rice to the pan to create the wok aroma.

I suggest keeping the rice in the refrigerator for freshness. However, cold rice tends to be more sticky, so it is better to wait until it is back at room temperature (or microwave) to soften it before stir-frying.

Thank you for highlighting the error. Recheck and now corrected. It was my mistake to enter the wrong quantity during the calculation.

Thanks for sharing your experience.

Indeed this recipe and it is must with my grandchildren!!! Thank you.

Thanks. Sure I will check the nutritional value. It is done by using a third party service and could be wrong.