Basic Thai Veggie Stir Fry 

For every 2 servings:

1 TBS oil
2 cloves of garlic, crushed
2 eggs
2-3 TBS tamari, soy or fish sauce 
1 tsp turbanado
fresh chopped chiles
A handfull of mixed veggies of your liking, cut up.
A handfull of bean sprouts
about 3 green onions chopped into large pieces
Chopped peanuts (optional)
Lime juice
Lots of lime wedges

Over high heat, fry the garlic in the oil for about 30 seconds, then 
add the veggies one at a time at small (about 30 second) intervals, 
stirring or tossing between each addition. Add longer cooking veggies 
first, and fastest cooking ones last. Red peppers, carrots, egg plant, 
brocolli, string beans, or just about anything else you can imagine 
will work here. Use what you got.

Still over high heat, add the eggs, wait until the egg starts to set, 
the soy sauce, the chilies or pepper, the sugar, the bean sprouts, 
and the onion. Stir or toss a few times, until the egg is completely 
set and everything is combined.

Add lime juice to taste.

Serve with lime wedges and chopped peanuts for garnish if you wish.

You can add ready-fried tofu, any other meat substitute, or pre-cooked 
cut up chicken if you don't care about it being vegetarian. Add it 
right before you start adding the soy/fish sauce.