Vegetable Fried Rice

I am beyond thrilled to have a kitchen after so many months without one, but instead of breaking it in with an amazing, elaborate, feast, I just made a simple Thai-style fried rice.
I ate this stuff pretty much every day in Thailand, and I see no reason to stop now. I like this MUCH better than the stuff that you get in Chinese restaurants (you know, with the peas and diced carrots).
The best thing about this recipe is that it is so incredibly adaptable. My personal favorite variety uses Chinese broccoli, onions, and tomatoes, but since we just got here and it took me awhile to get over jet lag, I just grabbed the first vegetables I saw. I know this version looks a little boring and monochromatic, but it tastes phenomenal!

(adapted from Thai Table)
1 tbsp oil (canola or peanut)
1 egg
1 1/2 tbsp Golden Mountain sauce
1 tsp fish sauce
about 1 1/2 cups vegetables, cut into bite sized or smaller pieces
1 cup cooked rice

(for the rice pictured, I used these as my vegetables:
1 cup bean sprouts
1 yellow bell pepper, cut into 1/4″ x1″ strips
2 green Korean peppers, thinly sliced
3 cloves garlic, minced)

The method is the key to perfect fried rice:
1. Heat the pan over high heat, then add the oil.
2. Add the egg, and scramble as it cooks
3. Push The egg to the outside of the pan, and add the soy sauce and fish sauce.
4. Stir in the rice, and cook, stirring, for about a minute.
5. Add the vegetables and mix well. Cook until crisp-tender.
6. Serve.

That’s it! I like to garnish the plate with a little cilantro and some slices of cucumber.