Well, **** - I can whip up a half-way decent egg fried rice.
About a month ago, after watching some cooking videos, I decided to dig out my wok, strip it, re-season it, and give it another whirl. It didn't work so well with the old range, but the new induction jobber does a better job of getting it rippin' hot (though I'll be limited in terms of batch size). I've done some noodle stir-fries over the last week, but today was the first fried rice foray - turned out pretty well (though it could have used a little more soy sauce).