You're right - I was assuming Chinese and there are lots of other cultures who make fried rice dishes in many different ways. As for Chinese "authenticity" it would be a rather elusive concept for a dish that is designed to use up leftovers. I do think however that the use of butter would be universally inauthentic for Chinese fried rice - that's what I was getting at. As for the oyster sauce, it's really a wonderful addition. In the small quantity I use it results in only a subtle background flavor.
olive oil is out - and as for butter <shudder>. apart from that it seems like a 'chili' argument.
