Man, I've been trying to make good fried rice for like thirty years. Let me know if you figure it out... supposedly needs a lava-hot wok and a gallon of oil or something.
P.S. The owner of the shop also makes the fried rice so you can compare the two slightly different approaches.
Hahahaha, this was fantastic. And educational!
I don't associate fried rice with a lot of oil. Maybe the hot wok. Woks can be problematic on electric ranges. Cooks Illustrated actually recommends using a skillet instead.
Keep an eye on moisture of rice or ingredients too, the less moisture the better to avoid a soggy end product
This[1] is the best method/recipe I've found for making fried rice without a wok. This is the finale in a series where the host is trying to perfect the method for making fried rice, but ends showing you how to make it at home with a cast iron frying pan.