11 - Chinese Fried Rice contains Eggs, Soy Sauce and Oyster Sauce
Well, except when they don't, which is often.
Egg Fried Rice (蛋炒饭 - dàn chǎo fàn) is basically fried rice with egg as the protein. Shrimp Fried Rice (虾子炒饭 xiā zǐ chǎo fàn) is basically fried rice with shrimp as the protein. Chicken Fried Rice (鸡炒饭 - jī chǎo fàn) is basically fried rice with chicken as the protein. Etc. The latter two are unusual. There is no chicken in the shrimp fried rice and no egg in the chicken fried rice. One protein is normal.
Normally, the egg fried rice is the only one to contain egg. It is the most popular, especially among home cooks. It doesn't usually contain soy sauce. Same for the others. I've never heard of oyster sauce in fried rice until, wanting to do some research, I looked for fried rice recipes on YouTube. What a mess they are! The worst was the guy who fried egg for about five minutes, added rice and pre-cooked shrimp and continued frying for about 20 minutes, then threw in a pint of soy sauce and a bottle of oyster sauce. It must have been inedible.
Egg fried rice is nearly always served as a very simple, cheap and filling dish in its own right and not as an accompaniment to other dishes like it's an alternative to steamed rice. It is available in many smaller restaurants, college and factory canteens, etc. Less often in more formal restaurants.
More upmarket restaurants will usually offer Yangzhou Fried Rice (扬州炒饭 - yáng zhōu chǎo fàn), a more luxurious dish originating in the city of Yangzhou in eastern China's Jiangsu Province, although there are also those who claim it's from Guangdong, home of Cantonese cuisine.
Yangzhou fried rice normally contains ham, preferably Jinhua ham (金华火腿 - jīn huá huǒ tuǐ) from neighbouring Zhejiang Province, although cheaper places and more distant locations often substitute barbecued pork (char siu) or Chinese sausages. In addition, it will have more vegetables than egg fried rice which often only has scallions. Shrimp or other seafood items are often featured with the ham, but rarely eggs. Never soy sauce and oyster sauce is unthinkable!
I have often been served Yangzhou fried rice at banquets, but it comes as a prized dish. You don't go slapping your sweet and sour dayglo pork all over it!
There is a recipe here in Recipe Gullet.
Many western restaurants seem to see fried rice as a dumping ground for any ingredient they have too much of. I'm happy to do this at home for myself, but it is not what you will normally find in Chinese restaurants or most family homes. Fried rice is treated with respect.