Go for it! Constant motion is a big key to preventing burning, smaller batches (until you’ve dialed it in) and promptly removing stuff or getting it to the edges fast as well.
Singing your soy can add to the nuttiness, and of course, MSG helps to get the ‘restaurant’ flavor as well.
Not that MSG is a problem, but it is one more additive to the final product.
I can’t even find char siu in a store, is it possible to just buy MSG?
Very easy. I bought a one pound package for $2-3 bucks a few years ago at my local Asian market. Apparently “Accent” sold in most mega-marts is also MSG, but you’ll pay 5 times as much by volume.
And Char siu is one of the easier dishes to make, so I advise doing it yourself. Here’s one option:
Yes, most grocery stores in America will at least have Accent but, as you note, that’s just well marketed, overpriced MSG. The regular bottle literally is plain MSG, nothing else.
The brand I see in most Asian groceries around here is Ajinomoto. A pound of that is like $5-6, and that should be enough to last you a few years. Sometimes I am also able to find plain MSG in the cheapie plastic bottle spice shelves at the grocery store (Spice Supreme or Spice It! brand around here) so it may be worth a look if you have anything like that where you’re at. Around here, it’s $1-2 for a 4 oz jar as opposed to $5-6 for a 4.5 oz container of Accent.
I’m afraid I’m kind of a heathen in these parts. Stir Fry for me is 1/3 of a can of spam, cubed, in a wok with some oil to brown, then a big spoonful of day old rice broken up, some frozen peas and carrots, let everything get to know each other, two eggs in the middle, stir it all in,a tablespoon of soy around the outside, a shake or two of MSG and call it done. One Wok, all ingredients in a certain order, and I don’t have the rocket engine burner, so I don’t quite get into the ‘careful, it’ll burn’ territory.
Ah, here we go, thank @pulykamell giving us the name to work with since mine was put into a screw top jar long ago sans bag.
So, Amazon it and get a pound of MSG for 7.44 US with whatever Amazon shipping option you have.
Again, mine was probably 2.99 but it was also 3-4 years ago. A little goes a long way, and I don’t use it that much. I bet it would be cheaper still at a good sized Asian market, but you may not have that as an easy option
By comparison, a two pack of Accent shakers 4.5 oz each, total of 9 oz is 10.76 US, so a bit less than three times as much. (and yes, it’s 100% MSG, nothing else)
We have an HMart that’s not too far from home…and while it’s exceptionally well stocked, I could find ONE bag and brand of MSG (I’m betting it’s the one you have listed.) There’s 40 different Soy Sauces, 3 dozen types of ramen, and 1(one) MSG.
I grew up near and later lived in Philly. Philly has a great China Town. The best fried rice I’ve ever eaten was from China Castle in China Town, Philadelphia. Their pork fried rice was consistently sublime—China Castle was my go-to Chinese restaurant back in the day, so I ate it quite often.
But, I haven’t lived in Philly since 1980, ending up in Florida. Florida has great beaches, but it doesn’t have great fried rice. I’ve tried many Chinese restaurants over the years in Florida, but I have never found an eatery with fried rice that approaches the taste and grandeur of China Castle’s fried rice. I’m consistently disappointed.
Oh, I’ve tried making fried rice at home many times, too. I do have a fine, authentic Chinese grocery close to home, so I use the proper ingredients (and, yes, toasted sesame oil is essential). I’ve tried many recipe variations. But, while my pork fried rice is better than that to be had at Florida Chinese restaurants, it is still nowhere close to as good as China Castles’. I’m consistently disappointed.
It has now been so many years since I ate China Castle’s fried rice that I now forget exactly what it tasted like—only that it is the very best on Earth.
Well, due to a death in the family, I will soon be attending a funeral in Philadelphia. Wonderful! 
Not wonderful that a family member died, of course. 
Wonderful because I have an opportunity to experience once again the culinary orgasm of China Castle’s pork fried rice! And, I’ll have my daughters with me so they can verify that their Dad’s incessant bragging about this wonderful entree has merit!
…or, so I thought. An online search reveals China Castle closed their doors a few years ago. Why does God hate me?!?
I choose to believe God doesn’t hate you.
He realized that the fried rice was so heavenly it created competition though, so it had to go. 
I’ve found that equal parts of oyster sauce, soy sauce, and sesame oil works pretty well, but I have to go light with them - like a teaspoon each per 2 cups of cold rice.
Add them at the end after the rice and vegetables/meats are all fried.
I brown and crumble some chorizo(fresh mexican type) when that is getting near done I add diced veggies(bell pepper, onion, carrot, and anything left over like asparagus maybe)
Meanwhile, crumble some used rice in hands until broken up, but not single grain, put into wok as well.
When the rice is hot, make a big well and crack an egg or two into it, scrape a bit to marble it. When solid mix into the rest
Pour on soy sauce, sesame oil, and a light shake of 5 spice, stir , then dump into bowl.
I went to an HMart near Boston looking for ingredients. That was before someone here suggested MSG, so I wasn’t looking for it. I did find a couple ingredients I needed, but not all. If they had dark soy sauce, I didn’t find it.
My go-to when I lived in Seattle was Uptown China. After I moved away, I visited a couple times on trips back home, and they still recognized me. I asked for their recipe for Mongolian Beef, but they wouldn’t tell me. A google search shows they’re still in business.
I ate there last September. Didn’t get the Mongolian beef, but now I might the next time I go.
Mongolian Beef was one of my favorite dishes at Chinese restaurants, until I moved to Boston. When I’ve ordered it here, it’s a very different dish. The version out west was sweet/spicy, with hot chiles and scallions, served over crispy noodles. I’ve made it at home with a brown sugar and soy sauce glaze.
The version I get in Boston has a brown sauce and onions. It would be interesting to drive from Boston to Seattle and see where the changeover occurs.
You could post a topic about it here and get feedback from all over the US. I’m curious, too, as I’ve only ever had the sweet/spicy version. That’s also the only style of recipe I’ve ever seen for it online.
Excellent idea! Finally, a good use for the internet.
It might be tough to describe the two versions for a thread like that. I’ll have to order both and take pictures.
P.F. Chang’s, which I assume has consistent recipes at all of their locations, has the west-coast version even in Boston.
What’s weird (to me) is that I grew up with the spicy version, ever so slightly crispy, on crispy noodles with chilis growing up in New Mexico. (the best version) As noted, this is also the variant seen at PF Changs. But here in Colorado Springs, which I would otherwise deem more “west” the predominant version sold in town is the (blech) sweet (optional and insufficient spice) with onions and green bell peppers.
Then again, CS is extremely bland white people food 100% of the time and only barely beginning to change. The best ‘Mexican’ food in town is probably chain stores, as the old established places had the gringo-iest food imaginable.
For those that haven’t been able to find straight MSG, consider an easier-to-locate product containing a lot of it like soup base or ‘seasoning.’
https://www.vegeta.us.com/us/products/all-purpose-seasoning/vegeta
I’m lucky to have an enormous Super HMart (Niles, Illinois) in my regular rotation. I haven’t counted but I’d be surprised if there isn’t at least five kinds of dark soy sauce to choose from.
The HMart here was pretty big, but a lot of the products only had the asian labels. They probably did have dark soy sauce, but I couldn’t find it.
This. If it doesn’t have sesame oil, it doesn’t taste like fried rice to me. The Bristol Farms market near me used to have great BBQ pork ribs in their ready-to-eat department. I’d get some ribs for dinner and reserve a couple, then, chop up the meat from the ribs for my fried rice the next day. I like to find a packet of peas and carrots to throw in, too. Just peas alone is a little lacking for me.
I prefer to cook the egg in the rice near the end of the cooking time. I’ll make a “well” in the rice, pour in a beaten egg, let it sit and cook for a bit. Just as it starts to set, I’ll stir it in with the rice. Finish with chopped scallions.