Egg Fried Rice - The English Way

So this is how I make Egg Fried Rice from leftovers from the Sunday Roast :

Serves 1-3, depending on your appetite

You Will Need:
- 1 Cup rice (I use long grain or basmati, but you can use what you like really)
- 1 slow roasted chicken breast (shredded) or approx 3-4oz of shredded roasted chicken (For a veggie option,just replace this with extra veg)
- 1 or 2 Large eggs (depending on how much you like egg) lightly beaten with a fork
- approx 3 tbs of Nam Pla or other fish sauce
- 1 vegetable or chicken stock cube, made into about 300ml of stock
- 1-2 cups of mixed frozen vegetables or a decent sized portion of fresh, cooked vegetables (peas, carrots, cabbage and broccoli work well)
- 1 medium sauce pan
- 1 medium-large frying pan or wok
- wooden chopsticks
- Sesame oil (or other oil if preferred, chilli oil works well)

Instructions

1. Put the rice on to boil in the sauce pan, based on the cooking time given on the packet. Let the rice boil gently and leave it until the water has almost all evaporated, give it a stir with a wooden spoon and strain out any remaining water
2. Drizzle some sesame oil into the frying pan and bring it up to heat. Turn the heat to low and place the beaten egg into the pan. Scrape the egg with the chopsticks as it fries (as if you were beating it again) so that it starts to look like scrambled egg
3. When the egg is partly cooked (not clear but not black/brown) add the strained rice and continue to mix with the chopsticks
4. Add the Nam Pla, stock and vegetables and continue to cook until the fluid is almost all gone and(if using frozen veg) the veg is cooked
5. If using chicken, add the chicken and cook off the remaining fluid
6. Season to taste. Nam Pla is quite salty, so I like to add a dash of pepper and some paprika
7. Serve with other delicious dishes as a side or in a big bowl as a main