ɪɾ ɪz vˈɛɹi dˈɪfɹənt fɹʌm fɹˈaɪd ɹˈaɪs fˈaʊnd ɪn ɐmˈɛɹɪkən tʃaɪnˈiːz ɔːɹ ɔːθˈɛntɪk tʃaɪnˈiːz ɹˈɛstɹɑːnts, æz ɪt jˈuːzᵻz dʒˌæpənˈiːz ʃˈɔːɹtɡɹˈeɪn ɹˈaɪs, wˌɪtʃ dʒˈɛnɚɹəli hɐz ɐ stˈɪkiɚ kənsˈɪstənsi ðɐn ðæt jˈuːzd ɪn ˈʌðɚ kˈʌntɹiz.
It is very different from fried rice found in American Chinese or authentic Chinese restaurants, as it uses Japanese short-grain rice, which generally has a stickier consistency than that used in other countries.