I like fried rice. When I try to make it myself, though, it never turns out the way restaurants make it. Restaurant fried rice almost has this sort of "smell-you-can-taste" that's not directly part of the rice. It's like part of the steam. I'm probably not making sense, but I remember being told that fried rice tastes best when friend on a really hot pan.
Why is this so? What happens when foods are cooked on something less hot? (e.g. friend rice, steak)
One of the reasons that restaurant-made fried rice has that smoky flavour is the high temperatures and the seasoned carbon steel woks that we use.