Are you trying to make a Thai-style fried rice (versus a Chinese fried rice?) The different taste is due the combination of seasonings and in different types of soy sauce used.

As others have mentions, start with old, hard rice (hot rice is sticky and will absorb oil and flavorings to the middle, so you will have to add much more oil and salty seasoning to get the same final taste). For Thai fried rice, you want 2 cups of old Jasmine rice.

To make the fried rice, add a tablespoon of oil to big frying pan at med/high heat. Fry a 1/4 cup of sliced onion (i like using sweet vidalia) with two minced cloves of garlic (garlic is the key to Thai flavored fried rice) and cook quickly (about 15 seconds) until the house really smells garlicky (don't burn). Then add the thinly sliced meat (e.g., 1 chicken breast), and cook until meat is done. Add half of rice and stir around to soak up any juice, and then add the other half. Then I move the rice mixture to a side and add add a scramble egg and let it cook until done. Then add 1 tsp soy sauce and 1 tsp fish sauce (or tsp of oyster sauce ) and a 1/2 tsp of sugar and mix all together. Add some 2 or 3 chopped scallions and stir, cook for minute, and then serve.

Anonymous wrote:

Anonymous wrote:MSG (not being snarky, that’s how you get depth of flavor)

That's just a short cut for cooks who don't want to put in effort to get great flavor.

So what? It's a common ingredient in restaurant style fried rice, which is what OP asked for. I'll +1 the MSG and agree you must use a wok and don't crowd it.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:frying up an egg, chopping it up and adding it at the end

Yum. I scramble an egg in the wok first w/ a bit of oil.. Then I added it to the rice at the end.

+1 Yes, egg must be cooked separately and scrambled into already hot wok. Whisk egg quickly as it will cook fast.

The most delicious homemade fried rice actually has the rice coated in egg. It’s called golden fried rice.

Sorry but it's missing MSG. That is the ingredient that restaurants use.

Anonymous wrote:

Anonymous wrote:frying up an egg, chopping it up and adding it at the end

Yum. I scramble an egg in the wok first w/ a bit of oil.. Then I added it to the rice at the end.

+1 Yes, egg must be cooked separately and scrambled into already hot wok. Whisk egg quickly as it will cook fast.

Anonymous wrote:frying up an egg, chopping it up and adding it at the end

Yum. I scramble an egg in the wok first w/ a bit of oil.. Then I added it to the rice at the end.

Best tip is to use a very hot metal pan. You can’t make good fried rice in nonstick or ceramic.

Anonymous wrote:make sure you use day old rice

This

frying up an egg, chopping it up and adding it at the end

If you are not using leftover rice. Make sure to stir fry it for 10 minutes. Yes, ten. Meaning dry it out. Then when adding soy sauce it has the right texture. I do this on medium.

I usually put about a tablespoon of oil in a wok or fry pan heat up add rice leave on medium. Stir every couple of minutes. for ten minutes then add soy sauce stir again. Then add an egg or any other ingredients. Fried rice can be made in two ways. One push rice up sides of the wok and cook an egg in middle then mix together all ingredients or golden rice meaning take raw
egg mixtures pour over all the rice. Wait til starts to cook then move around gently with fork till all cooked.

Either way yummy.

Onion to start, chopped kimchi added.

Anonymous wrote:Uncle Roger can help you.

Haiiya!! He’s the best. His reaction to a cooking rice video got me hooked on his humor.

Anonymous wrote:

Anonymous wrote:Yesterday I made cake and had a few extra egg yolks. DH was frying rice and threw the yolks in along with 1 or 2 whole eggs and it was extra good.

Lots of soy sauce.

I don’t like sesame oil for some reason; the smell bothers me.

Same. Sesame oil is too pungent. Most Chinese and Thai fried rice do not use it.

Not as the primary oil, they may use it as a seasoning.

Anonymous wrote:

Anonymous wrote:make sure you use day old rice

Even two day old rice. It should be dried out. Crumble it in your hands when you put it in the pan.

And then reconstitute it with an insane amount of fat and salt.

Anonymous wrote:Yesterday I made cake and had a few extra egg yolks. DH was frying rice and threw the yolks in along with 1 or 2 whole eggs and it was extra good.

Lots of soy sauce.

I don’t like sesame oil for some reason; the smell bothers me.

Same. Sesame oil is too pungent. Most Chinese and Thai fried rice do not use it.