Heat a pan or wok and let the oil get hot in it. Add the cooked rice and stir-fry for a while, calmly on the highest level. Season with pepper and salt or soy sauce, lemon juice and thyme. Whisk the eggs and pour over them, stir again really well so that there are nice scraps of eggs. Season to taste with pepper and salt or soy sauce.
Stir well after each ingredient before adding the next.
The length of the roasting time depends on the desired browning and consistency of the rice and eggs. I always fry the rice for about 10 minutes, then add the spices and the egg and then I let it fry again for about 10 minutes as a whole.
Of course, you can also add vegetables (e.g. paprika or peas) or meat (but that should then start the roast), but we like it best, also for breakfast or as a warm addition to brunch.
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