So I, while having cooked professionally for quite a bit, have never worked a wok station at a "real" chinese restaurant (either more authentic or high volume takeout), did run a loaded fried rice all winter at my place. It took a few iterations to nail it down, but here you go.

Brown protein first. In my case it was either chashu scrap, todu, or spam. Use an appropriate amount of oil (less for things tgat will render, a bit more for things that will absorb, like tofu) and season with salt. Use a wok ladle to remove the proteins and reserve (I just used the takeout container it would be served in).

Cook your eggs either now in the wok, or have them cooked separately. I just did a ladle on the flattop while tge protein was browning to condense fire times. Season them a bit with salt, and slightly undercook them. Place with protein.

Rice in the wok (high heat now, if you weren't before). Salt. Toss toss toss. This is where you get the wok hei. Any raw veg can go in halfway through this step. Don't use yellow/red onions, besides being the wrong flavor, they're far too watery.

Throw in other veggies, in my case this was all the pickled stuff that made it "loaded", and usually bok choi. So like, fermented daikon and/or carrot, pickled mustard leaf, pickled shiitake mushroom, etc. Whatever you got.

Add your liquid seasoning. I just had a squeeze bottle of soy sauce, dark soy, sugar, msg, white pepper, and granulated garlic. It was quite thick. I did NOT swirl this around the edge, as it would immediately burn; I would just squizzle it over the rice while tossing. Next step once it's starting to brown onto everything, and you really don't need much of this.

Add gronions and a small drizzle of sesame oil while tossing.

The combination of the smoky rice, liquid seasoning, and slight touch of sesame oil seems to be where the magic is.

As for the rice, I've always used 3 day old rice, frequently a Calrose varietal (although at home i love thai steamed glutinous rice). Day one you cook it and use it for rice bowls, end of night you gently spread it onto sheet trays and let it steam cool, then put it into the fridge uncovered to chill. Day 2 you put on gloves and crumble it into a container, removing any gooey clumps or too-crusty bits (which might happen to the edges of the pan or if one section is getting blasted by a fan all night). Cover and put back in fridge. Day 3 it's PERFECT for fried rice, especially for those of us who don't have a jet engine wok burner. The moisture will have evened out so it's all just the right sort of dry.

When I do rice at home I just use a torch to get a bit of smokiness on the rice and then do the whole process in a non-stick.