1. Cook the Egg

Heat ½ tablespoon oil in a wok or skillet over medium-high heat.

Pour in the beaten egg and scramble until just set.

Transfer the egg to a plate and set aside.

2. Stir-Fry the Vegetables

Add the remaining ½ tablespoon oil to the pan.

Add your mixed vegetables. Stir-fry for 3 minutes until bright and slightly softened.

3. Add the Rice

Add the cold rice to the pan.

Break up any clumps with a spatula.

Pour in the sweet chili sauce.

Stir-fry everything together for 5 minutes, allowing the rice to get a little crispy.

4. Combine and Finish

Add the scrambled egg back into the pan.

Toss everything together until evenly coated and heated through.

Taste and adjust seasoning (add soy sauce or extra sweet chili sauce if desired).

5. Serve

Serve hot in bowls.

Optional toppings: sesame seeds, chopped green onion, lime wedge.

Notes & Tips

Use day-old rice — fresh rice is too soft and will turn mushy.

Add 1 tsp soy sauce for a savory balance.

For protein: toss in tofu, shrimp, or diced chicken.

For heat: add a squeeze of sriracha or chili flakes.

To make it more filling: crack in a second egg