Chinese restaurant’s fried rice. These days, Chinese restaurant’s fried rice

It’s a bit exaggerated. Fried rice

It doesn’t stir-fry enough at high temperatures, so it’s as if it’s been soaked in oil

glossy rice grains

It’s not working properly

There’s no charred part. The white rice grain color

Don’t stir-fry it with rice

egg topped with toppings

And

It’s a round bowl as if you spilled it in a bowl of rice

This is fried rice from an old Chinese restaurant

I was wokking and it hit the fire

Grilled rice grains

cooked at high temperature

It’s relatively less glossy than rice grains

fried or fried eggs with rice

on a rock

It’s not a bowl of rice, but a ladle

A little spread out

There aren’t many fried rice types these days, so it’s hard to find a picture that meets all four conditions, but in my memory, Chinese fried rice has that characteristic