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Thanks. I had to print that one, too. I love fried rice, and make a meal out of the leftover takeout with more veggies and shrimp, etc. Now I might, MIGHT, attempt it at home with leftover rice instead.

My fried rice secret is to use plain rice from the local Chinese takeout place. Some may say buying the rice defeats the purpose, but I wouldn't ordinarily eat the restaurant version anyway, and can exercise some quality control when I make it myself.

Ellie Kreiger has a healthy version that tastes pretty good . I increase the scallions, use frozen peas if I don't have edamame, and mix in a little sesame oil and mung bean sprouts at the end.

For the pork, use some pork appetizers from your favorite restaurant.

On pans, if you have an electric stove, a large saute pan is better than a wok. Woks don't work well on electric stoves since they don't make good contact with the burners. To get a good hot surface to cook on, a saute pan or a flat bottomed wok is better. Some people think the same holds for gas stoves too.

I think it's hard to replicate at home -- it is hung up & roasted. Here's a news article & recipe about it: Char Sui.

SSNMR is right - Chinese wok stations are blast furnaces. It's really tough to get that type of BTU's at home. The pipe itself that brings gas into the Chinese kitchen is larger than the residential gas pipes.

We've had the best fried rice using smoked pork. My husband is the grilling/smoking master at this house, so when we make pork tenderloin on the smoker, we make two - one for eating and one to dice up and put in the freezer destined for fried rice later. You can put a bbq sauce on the one for freezing if you want, but it's not neccesary - it's really the sweet smoky flavor that is great. Pork tenderloins usually come in packages of two and if they are frozen when you buy them (on sale, for example) it's no big deal to have to separate them when you get them home. You can make the fried rice with any other main protein, like chicken, seafood, etc., and just by adding even a cup of the diced smoked pork it really kicks it up.
I normally cook my eggs omelet style and chop them to add to the dish because that is the way an asian cookbook I have directs you to do. Do any of you out there add the eggs raw at the end to stir them in? That's another process used in other recipes in the book; I've just always done it the other way.

After many years of making fried rice, using a Malaysian wok burner, I think the main reason most fail is that the rice is not dry enough. You don't want it to take up much moisture, and you do want it to toast a tiny bit. Lay regular rice out in a sheet pan for a day and follow any of the suggestions that catch your fancy.

I'm still improving my fried rice, but here are a few possibly obvious tips that i nonetheless had to learn and which made huge advances in my success. First 3 are repeats of others, but #4-5 were big revelations for me:
1) I agree with all the emphasis on cold, leftover rice. Even making the rice and then immediately chilling it doesn't seem to quite do the trick. Maybe if I'd let it cool off in an open container (so the steam can evaporate).
2) Wide-flat pan. I loft my electric skillet for this, but it's certainly not necessary.
3) Fry the vegs first then take them out of the pan. They risk either overcooking or steaming the rice if it's too crowded. Easier to just tip them out before adding the rice and mixing it all together at the end.
4) When you add the rice, stir briefly to coat the grains with oil, then leave it still for a moment. This allows it to get that light toasted flavor and color. When it's time to stir again, use a flat utensil and sort of hack at the rice and flip.
5) Use salt to get 66% or more of the seasoning. I always over-relied (or even exclusively relied) on soy sauce for saltiness on my first attempts, and it was terrible. When I started paying more attention I realized that the soy flavor is actually very subtle or even absent in restaurant fried rice. Use salt.

On a related note, I found an awesome recipe for homemade roast pork. I usually make a lot of it, and we have some for our meal and some for fried rice the next day. Works best with with cheaper cuts of pork (butt/shoulder, country style ribs, could use spareribs if you wanted), and it's awesome. I've even used the electric skillet with a small rack to roast the meat, and it works very well. But the recipe is designed for a conventional oven. I've paraphrased both methods below.

Source: Everyday Asian by Marie Hendricksson (a book I highly recommend).

Chinese roast pork

2 lbs. pork country style ribs or pork butt, cut into 2-in. chunks and trimmed of excess fat
1/3 c. hoisin sauce
1/3 c. rice wine (I was out and used mirin to great effect)
1/3 c. soy sauce
1 tbs. ketchup
4 garlic cloves, minced
2 tbs. brown sugar

Combine liquid ingredients, garlic, and sugar in a bowl large enough to hold the meat; stir to mix well. Add the meat and turn the pieces to coat. Marinate in fridge 1-3 hours.

If using a conventional oven, preheat to 400 and line a cookie sheet with foil. If you have an oven-proof rack or broiling tray that will fit in the sheet, set it in or over the sheet.

If using an electric skillet, preheat to 400 and place a small rack inside the pan (foil isn't necessary if your nonstick coating is good).

Carefully remove the meat from the marinade, reserving the marinade, and place the pieces onto the rack. Place in the oven or the skillet (close the lid) and roast for 20 minutes. (When using the electric skillet, I found that there was a lot of sauce dripping onto the pan and starting to burn during the first 20 minutes. I just removed the rack with the meat and lifted off the sauce with a spatula.)

Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil. Turn the heat to low and simmer to reduce the sauce slightly, about 3-4 minutes. Remove from the heat and set aside.

After the first 20 minutes of roasting, use a brush to glaze pieces with the marinade, turning them over. Set back to roast another 15 minutes and repeat with the glaze. Return to roast another 15 minutes.

Remove the meat from the pan and set it to rest a few minutes before slicing into small pieces to serve.

Serves 4.