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 12 tsp (2.5 mL) salt br 3 cups (750 mL) cold cooked Thai Kitchen® Jasmine Ricebr 12 cup (125 mL) vegetables, such as diced red bell pepper, asparagus pieces or peas br 14 lb (125 g) cooked peeled and deveined small shrimp or cubed firm tofu (optional) br 2 tbsp (30 mL) Thai Kitchen® Spicy Thai Chili Saucebr 1 tbsp (15 mL) Thai Kitchen® Premium Fish Saucebr 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.