All fried rice recipes seem to have the same toned down interpretation
Shaoxing wine OR water, what nonsense is this? You will get completely different results with water and the wine.

As for your question: Add some Douchi (or black bean sauce), or Doubanjiang (if you want it spicy) for a focus on umami. I'd omit the cilantro altogether as well. A dash of rice vinegar might go a long way. Be careful though, since you've already added some acidity with the wine.