No matter how hard I try, I feel like I can never get some dishes as perfect as restaurants do. But it turns out there are some tricks and secrets to get everything from American diner-style pancakes and poached eggs just as good as the pros at home ― and the same applies to egg fried rice.In a recent post shared to r/Cooking, site user u/MineKirin asked: “how do Chinese restaurants make their egg fried rice so damn moist? I feel like mine is so dry every time I make it.”Here are some of the most-upvoted responses:1) “Add a cornstarch or potato starch slurry to your eggs. It keeps them emulsified so they retain water and oil instead of drying out.”u/hardwaregeek2) “High heat matters. Less time to get the sear [on the rice] but not dry [it] out.”&l