How can I make Chinese Fried Rice like they do on the East Coast?
My fried rice started getting closer to east coast restaurant style when I started doing a couple of new things:


Use Chinese 5 Spice Powder - Like Indian Garam Masala, this is a spice mixture that is so common in Chinese cooking that it's sold pre-mixed. I've started using it in a lot of my chinese cooking. It makes a big difference.
Add a bit more soy sauce - This seems to be where most of your coloring comes from, so judge by look. 
Use some sesame oil - I find sesame oil provides a nice flavor element in asian dishes. 
Use more oil while frying the rice - I use a mix of sesame and vegetable or canola. This makes it quite a lot greasier than I was making it, but it's closer to restaurant style. 
Let the rice sit  while frying - Once the rice is in the wok, I don't stir it too much. This lets some of the rice on the bottom get a bit more fried than if you stir frequently. 


Hope one of those helps.