Years ago, Jae Chung, owner of several eponymous restaurants in Boston and western Massachusetts, shared this recipe with me. He would sometimes add a whole hot pepper (a small one, like a Thai pepper, but the small ones are the hot ones!). If you like hot and spicy fried rice, add a hot pepper with the vegetables. Serves 1; can be multiplied.
2 tsp peanut, vegetable or rice bran oil
1 egg, lightly scrambled
1 cup diced mixed vegetables -- onion, bell pepper, Napa cabbage, etc.
1 cup broccoli florets, blanched for 1 minute in boiling water (or steamed in a microwave)
1 cup cooked brown rice, any variety, chilled
1 tsp oyster sauce
1 tsp soy sauce
Salt and pepper to taste (a pinch of each)
1/2 tsp sesame oil
Heat the oil in a wok over highest heat, and add the egg. Stir quickly!
Immediately add the vegetables, and continue to stir for 15 seconds.
Add rice, oyster sauce, soy sauce, and salt and pepper, and stir for 1 minute; the sauce should be absorbed and the rice grains should be separate.
Add the sesame oil, toss, and serve hot.