How Do You Make Quick Fried Rice?
I love Chinese food, but am not very fond of going to a restaurant just for an order of fried rice. With much experimenting, I learned how to make simple, restaurant quality fried rice with items found in most kitchens. The great thing about this recipe is that you can substitute items to make lower fat versions if you’re watching your waistline! Plus, leftovers are great for lunch the next day! Begin by preparing the rice according to the boxed directions. It does not matter whether you use instants rice, stovetop rice, or microwaveable bags of rice. All that matters is the end product, which is about 4 cups of fluffy, cooked rice. Once cooked, set aside. Lightly coat a skillet with cooking spray. Scramble the 2 eggs to your preference. I like to just break the eggs in the skillet and scramble them with a spatula as they cook. My preference is to cook the eggs well until they are lightly brown and there is no visible runniness. Once the eggs are cooked, set aside. Lightly coat a wok (
