Chinese Take In Egg Fried Rice

Ingredients
2-3 tbsp. vegetable oil (I use canola)
4 eggs, slightly beaten + a pinch of kosher salt
4 scallions (both white and green parts), thinly sliced
1+ tbsp. rice vinegar
2+ tbsp. La Choy soy sauce (or Brag’s Liquid Aminos)
1 cup frozen spinach (optional)
4 cups cooked chilled rice (e.g., brown, basmati, white)

FIRST:  Heat large (nonstick) saucepan of sorts and add eggs, swirling to coat pan with thin layer of eggs.  Cook 30 seconds.

THEN:  Add rice & fry, stirring, until heated through (3 minutes).  Stirring rice should break up & distribute layer of mostly cooked egg.  Add oil, then vinegar & soy sauce (to taste), stirring to coat & stir fry until liquid is evaporated. 

FINALLY:  Stir in scallions & spinach until heated through (2 minutes).  Salt if necessary.

How easy was that?