Secrets of Making Fried Rice

The reasons that restaurant-made fried rice has that smoky flavor is the high temperatures and the seasoned carbon steel woks that we use. Once you get stirring the rice around, keeping a low temperature won't help much. The soy sauce (if you're using any) will make the rice wet instead of caramelizing and the rice too will not get heated all the way through. Moreover, Cold Oil, a layer of oil on a hot surface will dance around merrily and form a non-stick coating. If the wok is not hot enough, your rice grains will start sticking everywhere.
Some chefs stir the rice in a wok without spatula for making every single rice grains has the same taste and flavor for every added ingredients, but if you cant do that, you can still use iron spatula to stir the rice, make sure you do not stamp hard to its rice. A good fried rice is not messy rice. You must keep stirring to avoid the rice sticking to the wok and burning.
Many woks have been westernized e.g. the electric woks. Your best bet is an iron or
stainless steel wok. Never wash your wok with soap and always oil it before storing it away. The generous size and scooped-bowl sides of the wok allow you to toss and turn the rice and ingredients with wild abandon – without having to worry that you’ll end up with rice all over your kitchen floor. If, however, you’re lacking in the wok department, you can make do with a nice big skillet or sauté pan. The key is size: you’ll want the pan to be capacious enough to accommodate all your ingredients, and still give you enough room to stir-fry things up.
If you use a wok at high heat, your fried rice may burn. To prevent this, keep stirring rigorously and turn the fried rice from bottom upwards or turn the heat down.