That sauce glows in the dark right?
Wow, I've never seen anything as neon as that but the end result sure was OK, and so was the fried rice on the flat top.
To be honest I've done many varieties of this and I always change it from using a bought sauce, to using a home made mix based on my long time Hong Kong experience...even down to using the red food colour powder in the marinade which is a much deeper red than that sauce you have there. I wonder the sugar content in that too.. I bet it's very high.
You might not want to baste any more of that sauce on it as it would make it too sweet.
Maybe try a small amount of rock sugar melted down in some water with some soy and rice wine vinegar added. Throw in some garlic for extra measure... some star anise and just reduce it down till sticky. Baste with that, I dare say you will get what you are looking for.
Cheers!
Bill