Uncle Rodger would claim that literally all of my signature dishes, aka the dishes that I created, have far too much sugar, and no MSG.
He would approve of my Egg Fried Rice. Egg, day old rice, shioxing wine, soy sauce, a touch of oyster sauce, green onion, carrots, white onion, garlic, and a tiny bit of ginger, seasoned with 40% salt, 40% white pepper, and 20% MSG.
Far more than Egg Fried Rice “needs,” but a delicious gourmet dish that I can create in my own home kitchen, though it doesn’t have the Wok Hei that the 750°F/ 100,000 BTU wok stove I had in professional kitchens would produce.
Edit: All that said, I still love Uncle Rodger, he reminds me of the two Chinese expats that taught me how to cook Chinese food.