1. Prepare rice according to package directions. If using leftover rice, let it come to room temperature, then use chopsticks or a fork to gently break up the clumps.
2. Put the cooked rice in a bowl and mix in enough good-quality soy sauce, such as Kikkoman, to coat each piece. San-J Gluten Free Tamari also works well.
3. Pour oil in a skillet to a depth of about 3/8 of an inch. A 9-inch skillet will accommodate 2 cups of cooked rice. For larger amounts, use a 12-inch skillet.
4. Set the burner on medium-low, let heat and add the rice. Spread it evenly to cover but don’t pack it down. When rice forms a crisp, light brown crust (about 15 minutes), flip sections over to brown the other side, adding more oil if needed. Use the edge of a metal spatula to break up the crust, and toss and stir until you have a mix of rice that’s mostly crispy with some soft grains for contrast.
5. While the rice is finishing, break eggs into a bowl and add about a tablespoon of soy sauce for every two eggs. Beat lightly with a fork to thoroughly combine.
6. Remove finished rice to a bowl and set aside. Increase heat to medium high and add a bit more oil. Pour in the eggs, tilting the pan to coat completely. When the bottom is cooked, use a metal spatula to cut the eggs into ribbons or rough pieces and pull to the side of the pan, letting the uncooked portion flow into the center of the pan to cook.
7. Mix cooked eggs into crispy rice and serve immediately.