Probably the ingredient they're using that you don't have at home is a dash of oyster sauce. I usually skip it, but if you're saying your home-made fried rice doesn't stack up, it's probably the oyster sauce which puts the tang on it that you like. Or maybe it's the garlic. Are you using garlic? I use enough garlic that I buy it chopped up in a jar. But it's pretty cheap out here.

Also, Steezo is correct that you get best results using not freshly-cooked rice, but day-old leftover stuff. Fried rice is a peasant concoction to avoid waste of any food.


Just a little squirt of vegetable oil, not too much. Are you using a wok? The benefit of the wok is that a little bit of oil gets the job done. You're not really frying the rice, per se, but rather tossing the whole concoction around while it's reheated. The oil's job is to keep things moving.