Otter I don't use any fancy sauces in my fried rice versions. Here is how I make my fried rice.
Cook the rice a day ahead. I place the cooked rice on a tray and leave it to cool. I break all the lumps so it gets a bit dry.
1 bunch of scallions finely chopped
1 green chilli finely chopped ( I like it a little spicy)
2 cloves of garlic finely chopped
1/2 inch stick of ginger grated
2 tsp of sugar (makes a huge difference in flavor
2 chicken breasts (diced roughly, I cut mine pretty small)
2 eggs lightly beaten and then scrambled
2 tbsp of soy sauce
2 tbsp of vinegar (white or rice)
Assorted veggies - I use red and green bell pepper strips, sometimes I will use baby corn and a handful of bean sprouts as well for a version of fried rice that I enjoy and that is served in a thai restaurant.
3-4 tbsp of oil
In a large wok or saute pan. Add the oil. When it's smoking hot add the chicken and cook rapidly until no longer pink. Next add the garlic, ginger and scallions and stir for a minute. Next add the veggies (except bean sprouts) and eggs followed by the soy sauce, vinegar, sugar. Add the rice and mix everything together. Adjust salt throw in the bean sprouts and serve.