1 tablespoon vegetable oil
4 ounces shrimp
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.
Cook's note: Any meat or tofu can be substituted for the shrimp.