fried rice

Thank you everybody! I have much to do.

Cook in peanut oil and always use fresh ginger

To get that flavor at home. You're going to need a gas burner and a wok.
And yes...as mentioned before restaurants have screaming hot burners.

At home Look for a table top gas burner...and get a round bottom wok.
https://www.amazon.com/Coleman-2000020951-Butane-Camping-650-BTU/dp/B00GVK9WDO/ref=pd_lpo_vtph_468_lp_t_3?_encoding=UTF8&refRID=7WG7BA1N129BBXWBFDH4
Most Asian stores have those and the gas canisters.

Still they're not quite as resturant hot enough. So you have to have a game plan:
Do the cut up veggies first in the wok...remove them.
Then the meat bits...remove and reserve them.
add more oil to the wok between each addition.
Finally. add lots of oil and turn that thing up...and fry that rice.
And keep it moving....and season it with soy sauce...etc.

Finally. either remove the entire bit...or push it out of the way to fry a couple of eggs (again with oil addition). let those cook and reincorporate the rice/veggie/meat mixture.
The soy sauce should be done before the eggs....you don't want brown eggs.

The rice should be leftover rice from the day before. Freshly cooked rice will make a soggy 'wet dog' mess. Use yesterdays rice that's a bit dry.

i usually add a splash of toasted sesame oil or if i have it, homemade char siu which i make with sesame oil.

Golden Mountain Seasoning.

I make "fried rice" whenever I have leftover grilled vegetables. The grilling creates that extra depth of a commercial wok and to get the sticky sweetness I add slowly caramelized onions, garlic and ginger. Then I crisp the rice after steaming and stir it all together. Certainly not traditional and creates more dirty dishes, but I find that the extra flavor is worth it.

That particular flavor (a kind of smoky slight caramelized flavor) is likely coming from a searing hot wok. Home stoves aren't capable of the high BTU heat that the restaurants can have.

Though there is this contraption that was on Kickstarter, not sure if it's made it into the market,http://www.seriouseats.com/2014/05/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution.html