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ALL YOU NEED:<br />2 tbsp (30 mL) vegetable oil, divided <br />1 egg, lightly beaten <br />1 small onion, chopped <br />1 clove garlic, minced <br />1 tbsp (15 mL) brown sugar <br />1/2 tsp (2.5 mL) salt <br />3 cups (750 mL) cold cooked Thai Kitchen® Jasmine Rice<br />1/2 cup (125 mL) vegetables, such as diced red bell pepper, asparagus pieces or peas <br />1/4 lb (125 g) cooked peeled and deveined small shrimp or cubed firm tofu (optional) <br />2 tbsp (30 mL) Thai Kitchen® Spicy Thai Chili Sauce<br />1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce<br /><br />ALL YOU DO:<br />HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; stir fry until scrambled. Remove egg from skillet. <br />HEAT remaining 1 tablespoon oil in skillet on medium-high heat. Add onion, garlic, sugar and salt; stir fry 5 minutes or until onion is lightly browned. <br />STIR in rice, vegetables, shrimp or tofu, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Stir egg into rice mixture. <br /> <br />Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side