Toria -
The fried rice you describe is also the fried rice of my youth which is harder and harder to find these days.
I make it at home all of time.
Day old refrigerated rice. Whether it's room temp at the time of prep hasn't mattered for me. I use a heavy metal spatula to break up the lumps - no big deal.
I use a very well seasoned SCREAMING hot wok. My high burner can spit out some flame - I doubt it's as high as your average Chinese restaurant can produce, but it has an inner and outer ring of fire in the one high output burner, and it will encompass most of my sauce pans in flames if I crank it. I can only crank it to full safely using stock pots or large skillets. In the large wok I use, the flames do creep up the sides, and grease splatters can catch flames. It's kinda neat, but anyway -
When the wok is almost at screaming, I do the eggs, in a little bit of an oil that can take the heat, and few drops of sesame oil. Remove and set aside.
Next, the veggies I want to use (except for the green onion, and sprouts.) Stir fry those in a little more oil - do them in batches if you need to - an overcrowded wok defeats the entire purpose of using a wok. Season them with a little garlic, ginger,soy, and sesame oil in the wok. Then I'll do the sprouts by themselves.
Next, meat. again, little bit of oil, drop of sesame oil, when the meat is done to your liking, remove it, but keep as much of the fat in the wok as you can.
Now, add your green onion, get it a little bit browned, then swirl the oil around the wok, and start adding rice, break it up in your hand as you add it. If your wok is well seasoned, and hot enough, the rice won't stick badly at all - add oil as / if needed. Splash in some soy sauce & sesame oil, then get some garlic in the bottom of the wok for a few seconds so it will sizzle and release flavor mix it all up. Once your rice looks like you want it, create a well at the bottom of the wok, get a few drops of oyster sauce, and let that sizzle flor a few sec (I also add in some chili garlic sauce for bite - but that is my preference,) fold it into the rice, and when everything is coated, add your veggies and meat. You're done. Once your wok is screaming hot, then this whole thing is just a blur - you need EVERYTHING at the ready - maybe I'll post piks of everything next time I make this. I make it generally at least once every two weeks with leftover meats and veggies. I normally always make extra rice specifically for fried rice. I'm not sure, but I think the screaming hot wok might be more important than you give it credit for. It can probably be done in a different pan on lower heat, but would need to be done in much smaller batches to not crowd the pan or bring the temperature down too much to result in merely sauteeing the food.
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