Egg fried rice

(serves 3-4)
Main ingredients:
3 cups cooked rice (from 1 cup raw rice)
3 eggs
3 cups mixed vegetables, sliced fine (I used snow peas, mushrooms and carrots, but the other veggies that work well in this dish are peppers, cabbage, bean sprouts, peas etc.)
3-4 scallions, green and white parts sliced separately
1 tsp ginger-garlic sauce
Low-sodium soy sauce
Hot sauce (I use sriracha red chili-vinegar sauce)
Toasted sesame oil
Method:
1. Heat 1 tbsp oil in a saucepan on medium-high heat. Stir in the white parts of scallions and ginger-garlic paste until fragrant.
2. Add the mixed vegetables and stir-fry for a few minutes.
3. Add soy sauce, sriracha sauce and fresh ground pepper (all to taste). The soy sauce is salty enough that extra salt is not generally required.
4. Stir in the rice and fry until steaming hot.
5. Add a few drops of toasted sesame oil and the green parts of scallions.
6. Whisk the eggs with some salt and pepper. Make omelets with the egg and cut them into thin strips. Mix half the strips into the rice and use the other half as garnish. Serve the rice hot!

Variations on a theme
1. Use noodles or brown rice instead of the white rice.
2. For a vegan version, simply leave out the egg or use some mock-chicken strips instead for a protein boost.