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.
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.