So, to begin with: drop a tablespoon or so of butter on a hot skillet.
Now make some toast, scoop this into a bowl, and chow down! I find that creole seasoning and a bit of hot sauce does amazing things to the naturally bland flavors of rice and egg.
The next part is totally optional--but I happened to have some spring roll wrappers on hand and, after the last fiasco, I wanted to try again and do it right.
Due to my rushing around holding a limp, dripping wrapper I missed the step where I put it on a plate...pretend that I let the water drip off and put the wrapper on a plate.
Perhaps this seems a bit too simple to make and eat...but due to a touchy stomach that recoils at 'rich' foods (sorry, Pioneer Woman, but those cream sauces just KILL me) it's simple things like this that keep me going and stomachache-free. And, best of all, it took me maybe 15 minutes to make from beginning to end. I love 'fast' food. :D
My mom, when she makes fried rice, usually spruces it up with veggies of some sort (broccoli, onions, carrots, mushrooms, bean sprouts, kale, water chestnuts), and that's perfectly fine, but cooking the veggies takes a bit longer. Ooh, some diced ginger would have been amazing in this...great, now I'll have to make it again. Not that I MIND, of course...
Your food-obsessed hostess,