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I don't associate fried rice with a lot of oil. Maybe the hot wok. Woks can be problematic on electric ranges. Cooks Illustrated actually recommends using a skillet instead.

This recipe helped me succeed finally, although I've still failed a few times https://www.seriouseats.com/easy-vegetable-fried-rice-recipe

That looks great, thanks!

Keep an eye on moisture of rice or ingredients too, the less moisture the better to avoid a soggy end product

While this is a comedy, the actual fried rice is excellent, including the tricks that most Westerners don't get - for example re-purposing stale rice.

https://www.youtube.com/watch?v=SGBP3sG3a9Y

P.S. The owner of the shop also makes the fried rice so you can compare the two slightly different approaches.

Hahahaha, this was fantastic. And educational!