How do people at chinese restaurants make fried rice and how do i do it at home?

i'm using brown rice, carrots, brocoli, eggs, and some seasonings. how do i make it like they do at restaurants?How do people at chinese restaurants make fried rice and how do i do it at home?
View below videos to see how people at Chinese restaurant or Asian restaurant make fried rice.



http://www.youtube.com/watch?v=7lTs_0GLr鈥?/a>

http://www.youtube.com/watch?v=tCONefDO7鈥?/a>

(Below is a fusion version in New York)

http://www.youtube.com/watch?v=YCSIy0aOW鈥?/a>





Here is a video showing you how to prepare fried rice at home



http://www.youtube.com/watch?v=helY29st0鈥?/a>



P.S.



Brown rice is too chewing and I have never used it for fried rice.
Firstly Chinese restaurants seldom use brown rice although some trendy ones start offering this choice of rice, it's more chewy and not the traditional grain. You need cooked rice that's been refrigerated preferably overnight. Dice the carrot, broccoli and blanch them in slightly salted water for about 30-60 seconds, then drain.



Prepare a wok at medium high heat with any kind of vegetable or peanut oil, put in the vegetables, eggs and then the rice, season with salt, a little soy sauce, some chicken powder and a pinch of sugar (sugar is the restaurant secret ingredient), stir well and turn off the heat. Finish off with a few drops of sesame oil.



There is no fixed portion for home cooked rice, you can put more or less of everything. Some people like to see the egg pieces, so the eggs should be fried in the pan for 30-40 seconds before you pour in the rice. Some people prefer to have every grain of rice wrapped in egg so right after you add the egg, pour in the rice right away and stir fry it so the egg is well incorporated into the rice.How do people at chinese restaurants make fried rice and how do i do it at home?
I will tell you how I make it at home and it turns out just like the resturants fried rice. Most people use a wok, if you do not have a wok use a very large frying pan. But first be sure to cook your rice the night before and let it set in a container in the fridge. I use peanut oil to coat the bottom of my pan, throw in the cold rice, and cook it for about 7 minutes on medium high stirring occassionally. Turn your heat down to medium. Next, make a cirlce in cent of pan by clearing rice out to edges of pan, and crack open one extra large egg. Start to stir up egg a little at a time as it begins to cook with rice. After egg is cooked and stirred in with rice add your veggies and season with salt and pepper to taste. I do not add soy sauce while cooking my rice mixture as not everyone in my family likes soy sauce. Let me know how it went for you.
I love the traditional style fried rice that I get at the restaurant or the takeout. I have never used brown rice. Must start with rice that has been cooked. Best to use leftover steamed rice that you have stored in a ziploc in the freezer until you are ready to make it. I like your stuff and would also mince some bacon for the grease to start in the hot pan. Or you could use a bit of veg oil in a hot pot and stir in your vegs to briefly cook than take out back to the bowl. I like shrimp so I would cook it next %26amp; take out. only add a bit of oil if you need it.. Then cook the scrambled eggs %26amp; then take out. Then a bit more oil for the rice %26amp; stir %26amp; stir add some soy sauce, small bit of sesame oil for flavoring - it give it that good aroma. Dont use the sesame oil for the cooking - just flavoring. I like a dash of red pepper which I put in with the vegs but you can try any type you like. OK when the rice looks like it has been heated into those bits then add back all the stuff you had cooked %26amp; keep stirring. ready!... Its not rocket science.. have fun...
Here's what you do:



* Cook your brown rice and set aside. (Actually, if you do this the night before it's better. If you do this...just take the rice out of the fridge about a 1/2 before you use it, if clumped then break it up with your hands and set aside for later use. )



*Cut up your produce relatively small %26amp; thin to reduce the cooking time.



*Heat up a large skillet %26amp; drizzle with peanut or veg. oil. Add in your vegetables and start to stir fry. Add in your egg and stir it around as it cooks. Add in the rice and stir fry until piping hot. Add in your seasonings. IF you can add in a little toasted sesame oil at the end, it will be very fragrant.



*It's a basic recipe. There are many variations of how to make it...in the end if you enjoy it...that's all that matters. That's the beauty of fried rice...the possibilities are endless of what you do or don't add.



Enjoy.
Rice is usually jasmine or long grain rice cooked and left for 24 hours. Firstly add egg to hot wok and mix continuously until scrambled and set aside.

Clean wok and add fresh oil heat until smoking and add rice, flatten rice against wok and flip rice and flatten once again, do this for 1 minute each side then re-add egg.



Now add seasoning



1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon white pepper

1 tsp oyster sauce

Dash of dark soy sauce for colour



Mix continuously in wok for 2 minutes and serve.



For the broccoli and carrot I would boil for 1 minute before doing anything else and drain. Add with the cooked egg.