Shrimp Fried Rice

1 tablespoon vegetable oil

4 ounces shrimp

1 egg

1 cup steamed rice, cooled

1 ounce white onion, chopped

1 ounce mixed chopped vegetables (broccoli, carrots, mushrooms, etc.)

1 teaspoon fish sauce

1 tablespoon oyster sauce

½ teaspoon sugar

Cucumber slices, for garnish

In a large skillet, heat oil. Scramble egg, then add shrimp. Reduce heat and stir in rice and vegetables.

Stir in fish sauce, oyster sauce and sugar; continue to stir for a couple of minutes. Garnish with slices of cucumber.

Serves two.

Cook’s note: Any meat or tofu can be substituted for the shrimp.