Heat a drizzle of oil in a large frying pan over a medium heat.
Add vegetables and cook for around 4 minutes until onion is softened (if using).
Once cooked, place vegetables in a separate bowl and set aside.
Add a teaspoon more oil to the pan, keeping it at medium heat.
Pour the whisked egg mixture into the pan and spread it out so it forms a 'pancake' shape. Sprinkle over some chilli flakes (optional) to add extra spice!
Cook until the egg is cooked through, and then transfer onto a plate.
Add another drizzle of oil to the pan, and then add the rice. Cook, stirring, until heated through.
Add the vegetables and egg to the pan with the rice and mix together.
Add a good drizzle of Mum's Sauce to the stirfry and season to taste.
Serve up the stirfry on to plates.