The following are a couple of Thai recipes that I have taken from a book, "Totally Chile Pepper Cookbook" by Helene Siegel and Karen Gillingham from Celestial Arts (standard disclaimer), and have really enjoyed. So I thought that I would pass them on. I am sure that they are not on the same par as the Colonel's, but you have to start somewhere.

Heat 2 tbsp. Of oil in wok over high heat. Stir fry the garlic, onions and chiles until slightly softened, about 1 minute. Stir in mixed veggies, eggs and fish sauce. Continue to stir until eggs are fully cooked. Finally stir in cold cooked rice. Continue to stir to ensure that the rice does not stick and that it gets evenly coated with other ingredients. Heat rice thoroughly and served.