I am the Kat that Walks By Itself

Basmati rice doesn't stick either; it and brown are both good, and healthy too. Sometimes I use a packet of so-called wild rice because it's similar and pretty.

Fish sauce is made of fish but goes with anything for a nice Asian favour, rather like the Roman fish sauce garum which they ate with everything. Just a little adds flavour.

With eggs, I beat them, then either just add them and stir through as they cook so that they're mixed right in, or gently fry them, cut into strips, and then add those. In both cases at the end, if that helps. I almost forgot, another thing I like in fried-rice stir fries is drained lentils. Any legume would be good, but lentils are nice and small so they go well.

Yes, adding PB to the other sauces while they cook (a couple of tsps or so) thickens and is very like a satay sauce - which I love anyway. But if you don't, no probs! I usually prefer the lighter stir fries but sometimes that one hits the spot.