I've been putting out some pretty boss plates of fried rice over the last few months, variety of ingredients and i've been tweaking the brown dressing and I wanted to get some input from everyone on what you have been doing, and most importantly maybe try to work out a ratio, my consistency has been kind of .... inconsistent.
I have been using medium grain white rice because after some research it seemed that is what was being used for some good sticky chinese rice which led me to think that that would be the leftover rice they'd be using in a restaurant. I start with some variety of fresh (or frozen veggies) NEVER CANNED. Canned are fine for soups and casseroles but won't stand up to the fry and the mixing around with the rice without turning to mush.
Egg goes in first, other protein is up to you, but mostly irrelevant for this post.
The sauce is my main concern. I've been using soy (low sodium), sesame oil, a little rice wine vinegar, and oyster sauce (if you've ever wondered why your fried rice doesn't taste like chinese restaurant fried rice, this is why), and a little sugar or honey mixture.
Any ideas on what a good scalable ratio for the sauce is? Tonight i needed more soy. Is soy generally saltier than oyster? Is oyster more umami? Anyone with the knowledge, give it up sonnnn
-dave