So I just made "honeyed egg-fried-rice", just to see if I would like it. It's incredible, and I highly recommend the recipe, which I will attach below. Please note, nearly all ingredients are "to taste" or guesses, but once I really have time to tweak the recipe, I'll post another toot with the amounts I found to be the best for me. I'd also like to recommend adding cured pork, like charsiu, and glazing that in the honey as you cook the dish, but the following is a vegetarian version.

Ingredients:
1-2 day old rice (should have been kept refrigerated, in case that needs to be said, lol) ~ 2 cups/500g
Large Eggs ~3-4
Oil (preferably olive, or neutral)
Onion Powder
Garlic Powder
Chinese Black Vinegar (or normal rice vinegar, your choice)
Soy Sauce (I love lee kum kee for this)
MSG
Peas+Carrots (or any sufficiently small veggies)
Raw Honey, preferably crystallized (or just pure honey with no adulterants, unlike what you get in the US...)

Nonstick pan (ceramic, wok, etc. stainless steel will NOT work)
Wooden spatula

First, coat the bottom of your pan with oil, and allow to heat up until shimmering but not smoking.
Add the rice and break up in the oil to coat and separate all the grains.
Add eggs, and stir-fry rapidly to coat the rice, but slow enough that you don't destroy all the curds. Allow the eggs to nearly set before proceeding to the next step. If you can't get this step right for some reason, pre-cook the eggs (keep them slightly runny) and add them here.
Add all seasonings except soy sauce, honey, vinegar and MSG to taste/smell (rough estimates would be ~1-3TBSP (15-45g) vinegar, onion powder, garlic powder, per cup/225g of rice.
Add the MSG, vinegar and soy sauce to taste, in that order. Be careful with the MSG as it's quite salty, you can always come back to add more after adding the soy sauce to dial in the flavor as you like it. Note: overdo the salt and vinegar notes a bit, these will be rounded out when you add the honey.
Allow the rice to get to the point from "hissing" to "popping" in the pan to build up a nice crust. Keep the rice moving so it doesn't get too crusty in one place (crucial to get an approximation of wok hei without a real wok).
Add the honey (approximately 1-2TBSP per cup/15-30g per 225g) and mix vigorously. It will slowly melt when exposed to the heat, and coat the rice, adding another layer of flavor complexity to the dish.
Finally, add the peas and carrots to the rice (you don't want them overcooked or you'll lose their brightness). Do a final tasting and correct as needed.
Top with any garnish you want (e.g. thin sliced, fresh spring onions) and serve.