Dietary note: I made this with egg, so it's not vegan, but it would probably be pretty tasty without egg, with extra cabbage, or with some crumbled tofu.
Accessibility note: This dish involves several preparation steps including pre-cooking the rice and pre-making the sauce. It also requires chopping (although you could use pre-chopped or grated carrots and pre-shredded cabbage to cut down on that) and ten to fifteen minutes of standing over a hot wok or skillet stirring.
The sauce I used come from my favorite cookbook, Audrey Alsterburg and Wanda Urbanowicz, ReBar Modern Food Cookbook, and it's great for general stir-fry purposes too. Here's the recipe:
( Soy Chile Sauce )
Here's the recipe for the rice:
( Vegetarian Fried Rice )