Fried Rice

There's no rice like Chinese restaurant fried rice. The question is: how does one cook such flavour on his or her own?
I don't know, to be honest. But I have come somewhat close.

I begin by cooking a regular pot of rice in julienned onions and salt & pepper,  then letting it cool in the fridge. Next I will cut up dry-aged steak into acceptable fried rice size and fry it. Following that, I will throw in veggies, paprika, cayenne powder, garlic powder, more salt and anything else that sounds good. I am still working on my own perfect flavour, but I have learned that texture is very important in this dish, so cooking on high is important to dry out the rice. Remember to toss or stir often.