I think that’s kind of impossible to know unless you’ve been in the kitchen 
Young chow / yang chow / yang zhou fried rice has been on high end Cantonese menus in nyc for as long as I can recall.
Always more expensive because of the inclusion of shrimp, ham, and probably other ingredients (though I don’t recall dried scallops in every version), and the $36 version in the video probably includes more such ingredients to justify the price).
We had a really fluffy (thai-chinese) seafood fried rice yesterday that reminded me of the best young chow style rices I’ve eaten, and I bet the broth absorption method had something to do with it. (Broth is often in recipes, I can’t equate whether his amount is out of whack given he’s got a huge quantity of rice in that wok).
