This won't be 100% the same, but here's what I do (and it tastes pretty damn close). Also, because of the way I cook, I won't be able to give much on amounts. I mostly wing it each time.
- Cooked Rice, about a cup or two- use sticky rice. Day-old race has a good texture, but fresh rice can be used.
- Eggs
- Butter
- Sesame Seed Oil
- Onions
- Carrots
- Green Onions
- Protein (Cooked, unless it cooks very quickly)
- Soy Sauce
- Pan (metal, not non-stick)
- Metal spatula (you can use something that won't damage the pan, but it's best if you can do some cutting moves with the spatula)
1. High heat. This is a fast process, and mostly to get the raw veggies and egg cooked. The rice and proteins should already be cooked.
2. Sauté veggies lightly in the butter - just want to lightly soften them and to make them not raw.
3. Add rice, then two eggs or so. If you are cooking your protein, now is the time. With the spatula, move everything around - you want the egg to distribute somewhat in the rice, but also form some delicious nuggets of egg. If a solid bit of egg forms, chop it up a bit.
4. When the eggs are mostly set, throw in the protein to heat it up. season with a bit of sesame seed oil and soy sauce until your liking (and a golden color), add in some salt and pepper to taste.
I make no promises, but it will definitely not taste like seaweed.