A little bit of background
Japanese fried rice although Similar to Chinese fried rice the biggest difference is the type of rice used. Japanese fried rice is made with short-grain rice, like sushi rice, yielding a chewy texture, Chinese fried rice however is made with long-grain rice, like Basmati rice and jasmine rice, resulting in a dryer texture.
My experiences
This recipe was definitely a win in our house 100% would make again. So I have to admit that I didn’t follow the recipe exactly; so the recipe I used said that I should use day old rice but guess what I didn’t do, in result the rice turned out pretty thick, and sticky (which I guess is my fault) So I think next time I will actually follow the recipe.
As I was cooking I noticed that Since the wok (or big frying pan in my case) was so hot that every thing cooked very quickly, like very quickly, so you really have to have all your ingredients ready before you start cooking. In my opinion the one thing that went wrong (yes I know what I said) was the fact that i burned the rice a little bit because I was trying to get all of my ingredients together while I was frying everything.
Again I advise you to make the rice a day in advance, because instead of it taking me 20 minutes like the recipe said, it took me an hour and fort five minutes.