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When making fried rice, how do you produce that deep authentic smokey wok taste?

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I use a hot wok.

Just need lots of heat? Nothing fancy?

lots of shoyu

and ginger

somehow it's always more than you think is reasonable

Ginger is a new one, but I don’t see how that brings the smokiness.

true.

unrelated to the smokiness

This is what I worry about: allow the flame to kiss the food? This is not in my woking repertoire.

me neither man

i toss

but no kissing is happening

😂

Typically the soy 'burning' gives it that flavor. It is more of a carmelizing

Ok that I can do.

Just hit the soy early and hot.

Any kind of soy?

Yeah. I use whatever I have on hand typically. I'm no soy snob.

Thanks for the tips!