In no other dish is the presence of the breath of the wok so necessary than fried rice. I have never made good fried rice at home. Never.
After decades of pining and desiring, I finally bought a Le Creuset #32 cast iron marmite and for the first time in my life, I made really good fried rice complete with "wok hei" and individual fluffy grains. Finally, I put fried rice on the dining table that smelled like a dragon had breathed gently over it. Cast iron really makes a huge difference to fried rice. Simple to make. Hard to do perfectly well.