Something to add onto the answers given above. "Chinese fried rice" is a very broad term. Because different regions in China produce a wide variety of rice, there are just so many different ways to fried them.
While using day old rice is common among house-holds to deal with left-over rice, it is not the authentic way to fried rice.
Most chiefs use fresh rice. They cook rice with less water and remove them from the cooker before it gets completely cooked. That is to give rice the moisture and chewiness while at the same time, perserve its rigidity as it gets fried. Day-old rice will easily crack into two or more pieces as you apply the turner, and absorb sauce or broth very inconsistently.
Out of the "Chinese fried rice" context, Korean and Japanese almost never use day-old rice for frying. Chinese from the north also do similar. Using day-old rice seems to be a concept for Thai-type rice or southern type rice which are more brittle, dry and less chewy. To deal with this physical properties, southern restaurant often fried their rice in clay pot in medium heat. If you go to a high class Canton restaurant, this is how it's done. If you see fried rice where the rice is crack apart - they are not good. Fried rice is not just about the taste, texture and feeling are also crucial classifying indicators.
The browning of rice are not from the sauce (supposedly)! At least this is not the right way to brown the rice, and many real chief fried rice without soy or fish sauce. The browning comes from the natural browning of the ingredient, such as garlic, onion etc. Brown the ingredient before adding rice will brown the rice.
As to how most, real Chinese restaurant flavor their fried rice? Answer is chicken broth or stock or powder.