2 tablespoons (30 mL) vegetable oil, divided
1 egg, lightly beaten
1 small onion, chopped
1 clove garlic, minced
1 tablespoon (15 mL) brown sugar
1/2 teaspoon (2 mL) salt
3 cups (750 mL) cold cooked Thai Kitchen® Jasmine Rice
1/2 cup (125 mL)vegetables, such as diced red bell pepper, asparagus pieces or peas
1/4 pound (.14 kg) cooked peeled and deveined small shrimp or cubed firm tofu (optional)
2 tablespoons (30 mL) Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
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.
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.
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.
Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side.