I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specific).
The fried rice I get at Chinese restaurants in California is much lighter in color and flavor. I thought adding more soy sauce would do the trick. There's definitely something else in the mix. The rice that I'm trying to emulate has more of a malty, savory taste to it.
Best Answer
My fried rice started getting closer to east coast restaurant style when I started doing a couple of new things:
Hope one of those helps.