Food beginnings + Sha Cha fried rice

Here's a place for me to keep track of all my cooking this summer, so that I can build upon what I've already done, and reuse some ideas.

Some things I've made so far:

• Added chopped vegetables (celery, carrots, cabbage, mushrooms, and more) to a Chinese take-out chicken with garlic sauce. Sauteed vegetables, then stirred in Chinese takeout in order to increase quantity (and balance out meat to vegetable ratio.)
• Beef broth (cooked for 3 hours) using...
• Beef (boil water, cook beef, remove yucky stuff, then add to big pot)
• Cabbage, carrots, radish, celery (roughly chopped; used for soup flavoring, not for eating)
• Ginger
• Hot pot sauce (using sha cha sauce, peanut butter, hot chili oil from Chinese takeout, soy sauce, sesame oil, minced garlic)
• Steamed/boiled spinach and golden mushrooms (to go with hot pot sauce)
• Fried firm tofu (corn starch for outside; to go with hot pot sauce)
• Bean sprouts (boiled shortly, then with sesame oil and salt)
• Brown rice

Today, I used the leftover brown rice to make a Sha Cha fried rice. My ingredients were:

• Leftover brown rice (~1 cup)
• Leftover fried tofu (chopped)
• Cabbage
• Garlic (minced)
• Onions (chopped)
• 1 beat egg (poured over, then mixed in the rice)
• Hot pot sauce
• Chinese pork sausage (2)
• Sesame oil, salt, sugar for seasoning

Overall, not too bad. I didn't like that there wasn't much color to the dish, because there were no carrots, green onions, corn, parsley, or cilantro. Also, because I added the pork sausage later (the fried rice seemed incomplete without it), the rice is now more cooked/burnt than I'd like it to be. Next time, I'll use more sausage, add more colors, add more sweet vegetables (this time, the only sweet veggie was cabbage), and not rely on the hot pot sauce for flavor. I plan to make another batch of Chinese fried rice using the rest of the sausage, and attempt Kimchi fried rice in the future.