Szechuan Shrimp Stir Fry With Fried Rice

12 medium shrimp
4 cups mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.)
2/3 cup sauce (Szechuan)
2 tablespoons olive oil (or sesame, peanut, or canola oil)
2 cups cooked rice (cook rice according to directions or use previously cooked, leftover rice, or bagged rice like Uncle Ben’s Ready Rice)
2 tablespoons olive oil (or sesame, peanut, or canola oil)
1 egg
1/2 cup vegetables (diced, optional, carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts, same vegetables used in stir fry, etc.)

Shrimp and Vegetables – Combine all ingredients in a wok or large skillet and cook for 4 to 6 minutes or until shrimp are done (opaque) and vegetables are tender. Remove from heat and place food on plates.
Fried Rice – Drizzle wok or skillet with oil (it’s okay and preferable if there is leftover Szechuan sauce remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir.
Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately. Food is best warm and fresh but leftovers will keep airtight in the fridge for up to 2 days.