I have made the dish about a dozen times, with different variations.

Like I said, if you prepare the rice (not just plain rice, but with the chicken and the tomato sauce/ketchup, or whatever variation you decide to do) ahead of time with an actual wok/pan, it should not affect the flavor of the dish. You only need to cook the beaten egg on the hotplate, place the rice on top, then fold. This is the correct way to do it if you are running a small restaurant or cafe.

If she intends to cook it fresh each time with that equipment, well, good luck.