Spicy thai fried rice | By Thai Kitchen

ALL YOU NEED: 2 tbsp (30 mL) vegetable oil, divided 1 egg, lightly beaten 1 small onion, chopped 1 clove garlic, minced 1 tbsp (15 mL) brown sugar 1/2 tsp (2.5 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 lb (125 g) cooked peeled and deveined small shrimp or cubed firm tofu (optional) 2 tbsp (30 mL) Thai Kitchen® Spicy Thai Chili Sauce 1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce ALL YOU DO: 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