Oyster Sauce, side of fried rice

I made bacon fried rice today, which was a staple food of my childhood (and, who are we kidding, the rest of my life, too).  I need to get a little more creative with my photos, though, because I don't think this one was all that flattering.

All that's in there aside from rice is bacon, egg, green onion, oyster sauce, and soy sauce.  I went a little overboard with the oyster sauce, though, so it ended up tasting too much of oyster.  I think that oyster sauce is best used when you know it's there but you can't taste oyster.  It almost overpowered the flavor of the bacon, which is pretty tough to do.  Regardless, it was a satisfying dinner, and it brought back memories of all the other Japanese-Hawaiian stuff my mother makes.

I won't likely forgive myself soon for not bringing back ingredients and tools to make spam musubi (one tool, actually, to help expedite forming and wrapping the musubis).  Also, I'd kill for some Zippy's chili.