Vegetable Fried Rice

Vegetable Fried Rice (with Chicken, if you want)
1 tsp toasted sesame oil or olive oil
1 beaten egg (I use 2 eggs if not using chicken)
1 or 2 boneless, skinless chicken breast halves, cut into bite-size pieces
1/2 lb. fresh asparagus spears, cut into 1-inch pieces
1/4 cup chopped fresh mushrooms
1/4 cup bias sliced celery (1/2 stalk)
2 thinly sliced green onions
2 cloves garlic, minced
1 Tbsp cooking oil
3 Tbsp reduced-sodium soy sauce (I used 2 Tbsp when not using chicken)
1 to 2 Tbsp water
Dash ground red pepper
2 cups cooked brown rice

1. In a large skillet heat the 1 teaspoon oil over medium heat. Add egg, lifting and tilting the skillet to form a thin layer (egg may not completely cover the bottom of the skillet). Cook for 1 minute or until egg is set. Invert skillet over a baking sheet to remove cooked egg; cut egg into short, narrow strips. Set egg strips aside.
2. Add 1 Tbsp more oil to the skillet and cook chicken pieces for 2 to 3 minutes seasoned with a little pepper and soy sauce. Add asparagus, mushrooms, celery, green onion, and garlic; cook and stir for 4 minutes or until asparagus and celery are crisp-tender. Stir in soy sauce, water, and red pepper. Add cooked rice. Cook and stir about 2 minutes or until mixture is heated through. Stir in egg strips.

Note: You can use whatever veggies sound good or that you have on hand for this recipe. Zucchini and red bell peppers would be good too.