Vegetable Fried Rice

I love fried rice! One day after missing not being able to order it in a restaurant it dawned on me - I learned how to make this in my 6th grade Home Ec class. Hello! If the 6th grade version of me could make fried rice, then this older version of me had a pretty fair chance of being able to make it too. And it is so easy! My favorite recipe is based off of one I found at www.allrecipes.com The original recipe has a lot of ingredients and requires a lot of chopping. I love this recipe because it's so easy to make,it's delicious, and I usually have all of the ingredients on hand. I especially love the addition of sesame oil. It gives the fried rice that depth of flavor not often found in home-made Chinese food. Tonight dinner was finished and sitting on the table in under 15 minutes. Now that's what I'm talking about! Here's my version:

Vegetable Fried Rice

3 cups cooked white rice (leftovers preferred or cook 1 1/2 cups rice to get 3 cups cooked)
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 1/2 cups frozen stir fry vegetables or any other stir ins you like (see variations)
1 egg, beaten
1/4 cup gluten free soy sauce (more or less depending on your preference)

Heat a wok or large skillet over medium heat. Pour in sesame oil and stir in onion. Cook until translucent, then add garlic. When garlic is lightly browned, stir in vegetables. Stir-fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
Add rice, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Variations: instead of stir fry vegetables add a combination of any of the following equaling a total of 1 1/2 - 2 cups. chopped ham, chicken, shrimp, carrots, celery and of course frozen peas.