I agree with you, the eggs should not be scrambled. They should coat the rice, almost like making carbonara. The only difference with me is I don't add peas and carrots. I prefer bean sprouts and water chestnuts for a little crunch, just a personal preferrence.
Loved this, so easy
We enjoyed your recipe Alan. Its quick and very tasty. Made it as written.
Just my opinion, but not chilling the rice before cooking with the other ingredients is going to make it gummy. When the rice is very cold, the grains separate nicely, which is a good thing. Also, when making egg drop soup, you shouldn't briskly stir the egg. The best way is to get the soup swirling, then slowly pour in the egg so it can form into long slender threads. Otherwise it is just going to cook into little chunks. As for what makes Chinese fried rice authentic would be the general style, which doesn't necessitate an exact recipe, but just different enough to be distinct from other rice dishes in other cuisines, such as nasi goreng. Those are made differently---in style, not just from cook to cook.