Kitchen Sink Fried Rice

I've made this a dozen or so times and have made it slightly different each time depending on what ingredients I have on hand...hence the kitchen sink title!

Recipe
2 C. brown rice (I use instant)
3 C. chopped mixed vegetables*
1 package pre-cooked Canadian bacon, chopped (approx. 6 slices)
Vegetable oil
Sesame oil
Sriracha hot chili sauce
3 eggs
Dash of milk
Soy sauce (optional, for serving)

*This mix of vegetables is totally up to you.  Last time I made this recipe I used onion, carrots, celery, red bell pepper, water chestnuts, green peas and broccoli.  In the past I've also used mushrooms, snow pea pods, cabbage and bean sprouts.

Prepare rice in a saucepan according to directions and set aside.  In a small frying pan, scramble the eggs with the milk and set aside.  Heat vegetable oil in a wok and add your raw vegetables; saute until tender.  Add Canadian bacon and cooked vegetables, plus your sesame oil and sriracha sauce.  Stir over medium low heat for a few minutes to combine the flavors.  Add scrambled eggs and rice, then cook a few more minutes.  Add additional sriracha, sesame oil, soy sauce, etc. as desired.

Comments
 - I've made this with beef and chicken as well, and in that case I cook the raw meat in the vegetable oil with a bit of sesame oil before I add any of the raw vegetables.
 - I've never measured out the vegetable oil, sesame oil or sriracha.  If I had to guess I'd say that I probably use 1-2 Tbsp of vegetable oil (enough to coat the bottom of the wok), then 1-2 tsp of sesame oil and 1-2 tsp of sriracha.

Rating
5/5