Anonymous wrote:Does oyster sauce actually have oysters in it?

It depends. What you'll usually buy in a local storee ior used by a regular restaurant, does not.

If you purchase a premium brand, it does and the taste takes your cooking to a new level. Plus no MSG.

Does oyster sauce actually have oysters in it?

We use a packet and add soy sauce. I add chili sauce and sometimes gochujang to mine, too.

I use 3 cups white rice from the rice cooker mixed with sauteed onion, carrot, celery, ginger, and garlic. I add peas and corn and 3 eggs. I use 1 packet per cup of rice.

https://www.amazon.com/Fried-Rice-Roasted-Garlic-Flavor/dp/B00JT4L4BC

Anonymous wrote:I don't use sauce. Just salt, soy sauce, sesame oil/seed, frozen vegetables, egg, and shrimp (cut in 1/2 or 1/3 if large).

You are my kind of cook! Less sesame oil than soy sauce, right? I am terrible at knowing how to cook and get overwhelmed easily.

Garlic, onion, ginger, soy sauce, sesame oil

Anonymous wrote:Kimchi

I do love a kimchi fried rice, too

Sauce is
* 2 tablespoons sake (rice wine, sake is pref))
* 3 tablespoons low sodium soy sauce
* 1 tablespoon hoisin sauce
* 1⁄2teaspoon dark sesame oil (pref Korean)

I sauté garlic and ginger before adding rice and sauce (after veg). I air fry cubes of tofu and add that last, then top with sesame seeds.

I don't use sauce. Just salt, soy sauce, sesame oil/seed, frozen vegetables, egg, and shrimp (cut in 1/2 or 1/3 if large).

I basically follow this recipe but also add in some oyster sauce and finish with butter for gloss.

The real key is the other ingredients. Mostly I use chinese sausage which is sweet but if I don't have that, I'll mix some brown sugar into the soy sauce and maybe some sherry vinegar.heat.

I mostly cook by smell so change up the sauce depending the main ingredients I throw in. It's also really important to use the highest heat your pan will take.
Surprisingly my ceramic nonstick works well on medium.
Of course it will unlikely to have the fragrance of a professional chinese kitchen. The tradeoff is my ingredients are prime and heavy on the protein and vegetables.

I sauté garlic ginger the white part of scallions in oil. Lots of it. After I fry the rice I add a little splash of soy sauce and a squirt of sriracha. Most of the flavor is from the sautéed garlic ginger and scallions though. Also are you using sesame oil? I use a mixture of sesame and oil oils. The sesame oil adds a lot of flavor.
I also put chopped peanuts on top which adds flavor too.

Kimchi

Anonymous wrote:I don’t do a sauce. I season the wok with ginger, green onions, garlic in oil. Add peas (and sometimes I do minced onion). Cook until soft. Remove, add scrambled eggs. Remove. Add more oil. When hot, add rice, let cook. Add more scrambled egg into the well in the center. Mixed it all together. Add peas/onion and scrambled egg back in. Add soy sauce to taste. I finish with a tab of butter.
Serve hot. It’s quite good, but definitely not like a restaurant with a professional kitchen & years of experience.

I do mine like this too except when I’m particularly lazy/low on time and then I use garlic and ginger powder instead of actual garlic and ginger.

I don’t do a sauce. I season the wok with ginger, green onions, garlic in oil. Add peas (and sometimes I do minced onion). Cook until soft. Remove, add scrambled eggs. Remove. Add more oil. When hot, add rice, let cook. Add more scrambled egg into the well in the center. Mixed it all together. Add peas/onion and scrambled egg back in. Add soy sauce to taste. I finish with a tab of butter.
Serve hot. It’s quite good, but definitely not like a restaurant with a professional kitchen & years of experience.

Yours probably needs garlic and a pinch of brown sugar

What is in your sauce? Mine is oyster sauce, Chinese rice wine, soy sauce, a little sesame oil and white pepper.

Mine is good but not great. How do you make yours?