2 years ago when I was visiting Japan I had genuinely had the best fried rice of my life. Ever since then I have been looking for it and trying to recreate it myself but nothing has ever come close. It’s so incredibly different from Chinese style fried rice which I was more accustomed to. The rice granules are stickier but still had slight separation, I can see from the photo I took that they used short grain rice and a good amount of garlic that is browned. The green onion flavor was also very present throughout which added to the experience. The most puzzling and interesting part of it was the soy sauce content. It’s like they used little to no soy sauce for the fried rice but it was still so moist (more moist than anything I’ve ever had). I’ve tried reading about it and watching videos, some recommend only a tablespoon or less of soy sauce and that the rice is straight from a rice cooker and slightly cooked, not day old like how it’s typically made. Another big thing I believe is the heat able to be produce by a restaurant with high powered “dragon breath” wok stove adds so much flavor compared to a home kitchen. Any techniques on executing the dish like rice preparation (washing/post cooking) or steps, and ingredients like type of rice and seasonings would be much appreciated. Thank you!