Hong Kong style fried rice is a bit different than what Kenji does. Rice is dropped into half cooked egg in a wok so the rice can absorb some of the raw egg which gives better aroma and making them less likely to clump up or stick to the wok.
Once the rice is dropped into the half cooked eggs and mixed thoroughly, spread the rice into an even layer on the wok and break up any clumps by pressing with the flat side of a wok spatula. Let the rice heat up and toast a bit. Stir. Then spread rice evenly on wok and break up rice clumps again…rinse and repeat until all grains are separated.
The other thing to note is that Kenji uses the edge of his wok spatula to break up clumps which is a big no no since it’s very easy to break the rice grains.