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Many years ago I decided the secret to restaurant fried rice (and many other Chinese dishes I yearned for) was using much more oil than I would feel comfortable with. The shiny "slick" on top of many restaurant dishes--including the rice--is definitely part of the secret to restaurant taste and mouthfeel. I also think it's important to do the scrambled eggs in a separate pan (in oil, of course), then slide them out and slice them into strips, then again crosswise. Salt is also something I used to omit, thinking soy sauce was enough sodium. When I put in salt, it makes all the difference.

and I almost always add sesame oil. especially toward the end.

Thanks for the suggestions. I almost always add egg, as a thin omelet chiffonade, and I don't find that's the difference in flavor I'm seeking I also always use cold rice.

@keebz- it's flavor, not texture I'm after.

@misterhee: Perhaps it is the heat. I've certainly watched a lot of take out being made, and never noticed anything much that was different from mine except, of course, the heat, but figured the sauce had to be different. It is true that the take out I've seen started with the sauce, and I usually start by cooking the veggies and meat, add the rice to warm up, and then add the other major flavor ingredients. I do sometimes add sugar. In fact, sometimes I add enough so that it really changes the nature of the fried rice - makes it sort of terriyaki like. Add pineapple or pineapple preserves sometimes.

@bigfatmouth. I notice you did mention the oyster sauce, and it may just be that the take outs where I was getting my fried rice used it but not all do .I'm thinking I'll follow the order you mention, and put some of the flavor ingredients in earlier, and see if that's part of the difference. Without a hot wok I haven't wanted the sauce to stick to the pan before the rice heats up, but perhaps I'm not heating it long enough after those ingredients are added in.

@engmcmuffin: That's interesting. I haven't noticed any yellow coloration to the fried rice I get. I'm glad to know you and others don't think oyster sauce is the answer, though big fat mouth mentions it. I'll work on my technique.

I wonder if some of this involves regional differences. I notice no one else mentions sesame oil, but that's definitely part of the flavor I remember. I lived in Albany NY for a few years within a 5 minute walk of 5 excellent hole-in-the-wall take outs. Live near Burlington, Vt now and haven't found anything as good, so I need to make my own.

a little scrambled eggs with chives and a dash of rice wine vinegar do it to your formula. Love the brightness the chives add.

Definitely try and find an Asian grocery or better yet Asian bakery to find fresher, reasonable priced mooncakes. Though mooncakes are usually made and packaged to be able to last a long time, fresher ones have a very different taste because of the skin. The filling flavor and texture doesn't change too much over time, but in a fresh mooncake the skin is tender and rich in taste. As the skin ages it gets gummy, and all I taste is overwhelming sweetness.

It's not really a mooncake without the egg yolks...although I'm not a big fan of them either. I tend to stick to the traditional 2 egg-yolk white lotus paste variety.
Got some Wing Wah mooncakes in the post last week. Not sure they're going to remain uneaten until Oct 3rd!
FP

When it comes to the salted egg yolk, I like getting a piece of the lotus paste wedge that has just a small bit of the egg yolk. We always cut our moon cake into a lot of wedges. Its really heavy. I cant imagine just biting into one (I've seen people do this). It would make me sick. I'm not a fan of the nut ones.
My dad once brought home a box of individual-sized durian flavored ones. They were really gross. I LOVE durian, but durian-flavored things are just not good.

FYI, moon festival on the chinese calendar this year is October 3. Usually, the moonfestival is supposed to line up with the autumn equinox (when the moon would be brightest and fullest). This year, it doesn't line up because of the differences between the lunar calendar and solar calendar. (This year, the chinese calendar has a "leap month". It's all very confusing to me...)

Mooncakes are an acquired taste. I personally love them, but I'm Chinese and grew up in a traditional home. My husband is American and hates them. I'd go with the lotus seed or red bean ones. I am not a fan of the salted egg yolk or nut ones. I usually buy the little ones for more variety, and the "trendy" ones in pineapple, green tea, etc., are really good. The giant ones (I'm assuming that's what the $35 one is) are often used for engagement announcements and stuff.

Yum. Mooncakes are the best. I agree with @penn00, definitely go with the plain lotus seed one for your first try; and don't eat the salted egg yolk on your first try. As much as they add flavors and different nuts to the mooncake, the best is the plain lotus seed. Mmm...delish...looking forward to the harvest moon!

A CSA should be a joy and not something else to add stress to your life. If you don't enjoy it then drop out and spend the money at a farmer's market! You are still supporting the farmers because they often can get a slightly better price for their stuff at market. Plus some (but of course not all) CSAs have waiting lists so it gives other people the chance to try it.

Lastly, if you are lucky enough to have multiple farms in your area who have CSAs then look for one that is a better fit, some even set theirs up more like a market stand where you get a set weight and get to pick it from whatever is available that week.

We opted not to renew our CSA for exactly this reason. I want to eat healthier, but I just can't build meals around leafy greens six nights a week. It got to the point where I just couldn't stand another armful of swiss chard, or spinach, or tatsoi, or I don't even know what this one is . This summer we're spending that $300 at the on-street market where we can choose what we want. It's slightly less quantity, but it's better value because we know we'll actually eat what we buy.

We're getting MORE kale today...my husband has had quite enough Caldo Verde, lemme tell ya...I swear we've had Kale for the last 6 weeks.

I just had to take a picture of my share last week for the BF (away at a summer job). It filled my fridge completely! I eat more than my fair share of veggies, but I will still have leftovers from this week. Thankfully, I'll have the SO to share with next week. But I agree (especially with a tiny 1940s kitchen), it can be stressful! Thanks for the tips