2 tablespoons (30 mL) vegetable oil, divided
1/2 cup (125 mL) chopped onion
1 clove garlic, minced
1/4 pound (125 g) boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
1/2 cup (125 mL) assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
2 cups (500 mL) cold cooked Thai Kitchen® Jasmine Rice
2 tablespoons (30 mL) Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 egg, lightly beaten
*Or use 1/4 pound (125 g) peeled and deveined small shrimp (optional)
HEAT 1 tablespoon of the oil in large skillet on medium-high heat. Add onion and garlic; stir fry about 30 seconds or until garlic is lightly browned. Add meat and vegetables; stir fry 3 minutes or until meat is cooked through.
STIR in rice, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 tablespoon oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.
Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side.