I use bacon, eggs, shoyu, and no MSG added oyster sauce.
However. . .I do something a bit different with my preparation.
I'll do the fry-the-bacon-then-add-rice-when-the-bacon-is-about-to-decompose bit.
Once the rice is all nice and greasy, I scramble the eggs (usually two), then dump the scrambled eggs ON the rice. I mix things up, so that the raw egg coats the rice and bacon. THEN I let the egg cook. It creates a sukiyaki-like egg coating on the entire thing (read: damn hard to see).
From there, it's seasoning with the shoyu and oyster sauce. If done right, this fried rice will last about a week.
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Originally Posted by 桜の色  Oh Jesus Christ someone has an opinion on the INTERNET.
Quick, someone call the give a shit police! |  |