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How Do You Make Good Fried Rice From Scratch?

Ha ha. I just learned, last year. So, I was on the same boat not too long ago. Ok, pay attention.
First and foremost, you need to make regular rice, and let it sit for some time. A whole day is preferable. Literally, 24 hours. I know it’s long, but have patience.
Ok, so, make some regular steamed white rice. Let it cool down, and put the batch in a plastic bag (preferably, but not required), and let it sit in the fridge. For AT LEAST 2-3 hours, but that is the very least.
When you take it out, the rice should feel dry and not so sticky.
Put a couple of tablespoons of oil on a pan, and let it heat up for a couple of minutes, until it’s hot.
Put the rice in the pan, and stir-fry for a couple more minutes.
SOY SAUCE!!
Pour a couple of tablespoons of soysauce in the rice. I’d say to your liking, with a standard of about 4 or 5 tablespoons per 2 cups o rice.
Put in some veggies, like peas, and carrots, and keep on frying. After a couple of minutes, your rice should look like it does at the restaurant.
You can put some pork in there to make it really “authentic”.
But the 2 secrets to good restaurant-tasting authentic fried rice is:
1. Letting it sit in the the fridge for a while.
2. Soy sauce.
(why let it sit? you ask? Well, when you do, you take away the active starch, which makes your rice sticky, instead of separate and whole. That’s it, I’ve no better scientific explanation.)