Like the Californian, I too hate flavorless light-colored "fried rice." I am from the city of St. Louis, Missouri where the fried rice is dark, rich in flavor, not sticky (from stock during cooking), nor tasteless (from cooking fresh rice). While it is true that you want to make your fried rice with day-old cold rice, you want to add ingredients such as:
1) seasoned wok oil
2) chopped onion
3) mix in a separate cup 1 pkt of fried rice seasoning mix, DARK soy sauce, 1 tsp molasses, and 1 tsp fish sauce or oyster sauce. Add mixture to your rice when stir-frying over high heat.
Stir-fry until even in color and temperature. You can add scrambled eggs and green onions afterward if desired.
Never add lots of liquid to the wok when stir-frying pre-cooked rice unless you enjoy soggy rice clumps. The Chinese restaurants never serve clumped up fried rice because you can not get an even brown color throughout. Enjoy!