How do you make fried rice like the Chinese food restaurant?

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110KB, 619x465px

This is what the recipes tell you to make. As you can see it's quite different.

Post the recipe you used so we can see where you're going wrong.

Leftover, dry, rinsed, medium grain rice is what you need. Having an extremely hot wok (which is difficult to achieve at home) is also important

>And Soy Sauce is always optional
necessary imo

>how to get it yellow
I have no idea. Are you sure you're not ordering curry fried rice?

>>9393298
I think they use fish sauce + hoisin not soy sauce

There are two different fried rices. 炒飯 is chinese fried rice like your recipe. 焼飯 is chinese takeout fried rice derived from japan chinese takeout fried rice derived eventually from 炒飯, so many restaurants still call it 炒飯 (the two are pronounced the same too).

炒飯 fries the egg first, then seasons lightly with soy and relies upon aromatics like ginger and scallion or barbecued meats for much of its flavor.

焼飯 adds the egg after the rice and uses oyster sauce and/or chicken stock (or sometimes just incorporates the egg in the sauce), which is why you get an even yellow or tan coating rather than chunks of omelet.

>>9393409
er, oyster, hoisin, and/or soy. hoisin is an option for 焼飯 too.

>>9393298
That pic looks like golden fried rice.
>>9393302
That pic looks like the typical fried rice most people order.

Here's a recipe for golden fried rice.
https://www.youtube.com/watch?v=gNE2PMdr7hg

>>9393424
Its nasi kuning. What the fuck is a golden rice.

rice, egg, soy sauce, vegetables and a fuckton of msg

wa la!

>>9393298
Here's my method:
-cook rice in rice cooker. When it's done spread it out on baking sheet so it can dry off a little. (or use any leftover day-old rice you might have)
-lard in the work. Fry a little garlic and doubanjiang. When that's aromatic I put the rice in and toss it. I add whatever leftover veggies, etc, that I have on hand. Maybe some chopped green onions right at the end. Perhaps add a splash of soy sauce but usually not.

I only ever make fried rice as a lazy meal to bulk up leftovers. I don't take it too seriously, just the standard stir-fry method of aromatics first, food 2nd.

>>9393298
>how they get it yellow
I've never seen yellow fried rice at a Chinese place, but I have seen it in other countries food. In those cases it's saffron, turmeric, or "mexican saffron" aka safflower. None of those ingredients are "Chinese" though. Perhaps it's a small amount of dark soy sauce? That can be a rather potent coloring agent.

>>9393302
That one clearly is colored by soy sauce.

>>9393434
It's golden fried rice. What the fuck is a nasi kuning.

Half-chink here.

Your pic is not truly Chinese, it's more of some sort of Westernized Chinese cuisine with some South East Asian influence. The yellow in Asian restaurants is mostly curry or curcuma power.

There's "chaofan" which is fried rice and "banfan" which is basically mixing hot rice with ingredients.

Restaurants use a fuckton of oil and msg, that's probably why it's not as "shiny" and tasty as home. However it's not impossible to make something nice.

This here >>9393302 is what's more typically Chinese, at least by the looks.
So make up your mind. If you want to have yellow rice, just add a fuckton of oil with curcuma or yellow curry (and I doubt Chinese restaurants use saffron, it doesn't even smell like saffron anyway), bit of msg and there you go. And yeah don't let that sit in the pan/wok for too long, we're not making rice cakes.

>>9393298
That color is produced with the use of Tumeric.

>>9393302
The trick is not to give a shit about your health vecause the dont either. So, lots of oil on high heat, salt and msg. Maybe some sugar.

>>9393485
>Half-chink
You're not truly chinese, you're more some sort of westernized chinese