Beat egg with 2 teaspoons of water.
Heat a large, nonstick pan or wok on medium-high. Spray with oil. Pour egg in a thin layer. Cook, stirring to scramble the egg. Remove the egg from the pan and set aside.
Spray pan again and reduce heat to medium. Put sesame oil, 1 tablespoon soy sauce and rice in the pan. Stir to incorporate the sauce. Let the rice sit for a few minutes and then stir it. Continue until the rice is dry and less clumpy.
Stir in scallions, vegetables and eggs. Add the remaining soy sauce and stir together. Serve immediately.