How many eggs you add will depend on how much leftover ground beef you have from the Thai Burrito Bowl recipe. If you have a lot of ground beef, you can add less eggs as protein has been accounted for. But we love eggs in our fried rice, so we always add at least a couple of eggs.
Make sure all of your ingredients are prepped before starting.
Begin by scrambling the eggs in a large nonstick skillet (or wok), lightly brushed with 1 tablespoon oil. Remove the eggs and set aside in a bowl when done. Do not overcook--I remove mine when they are still a little runny.
Wipe out the pan with a folded paper towel. Add 2 tablespoons of oil to the hot pan and return it to high heat. Add the garlic and let it cook briefly, about 1-2 minutes. Keep stirring so it does not burn.
Add the chopped onion. Cook for 3 minutes, stirring, until wilted and becoming translucent.
Add the rice. Depending on how your veggies have cooked (i.e., if your pan is too dry), you may need to add a drizzle of oil. Also, depending on your rice, you may need to vigorously break up the clumps while tossing it. Toss and break the rice up for 1-2 minutes.
Add the soy sauces and the broccoli. Toss the broccoli until it is thawed and starting to warm. Add the leftovers--the ground beef and the butternut squash-apple salsa. Toss to heat through. Keep the ingredients moving with your pan on high heat.
Add 2 teaspoons of fish sauce with the frozen peas. Toss until peas have thawed and are heating. Drizzle with the sesame oil and toss; add the eggs back into it and toss to distribute until everything is heated through. Taste for additional fish sauce.
We always love our fried rice with Thai Sweet Hot Dipping Sauce, although you may find you need less of it with the butternut squash-apple salsa. You could also serve with Sriracha sauce.