Runs,
Nope, I can't be much more "specific", since I cook like Rachael Ray...little bit of this, little bit of that. I never measure--I just add and taste.
I cook up some boil and bag white rice. How much depends on how much rice you want. I cook (2) bags, since I make a big batch to share with my daughter and family.
In another skillet I scramble some eggs. Now, I realize yolks are a no-no, but I can handle the whole egg. Although, I always put less yolks than white. Everything in moderation is my motto. If you can't handle the yolks, I guess you could buy the fake eggs.
In another skillet I saute my veggies in a small amount of olive oil, or if you can't handle the oil, you can use broth. I am a vegetarian, so I use veggie broth, but you could you chicken broth. The veggies I use are scallions, water chestnuts, broccoli (well cooked), bean sprouts (sometimes), but sometimes I vary the veggies depending on what I am in the mood for. Now, if you are not big on veggies or can't handle them, you could cube chicken breast and have chicken fried rice.
After that is done, I throw in whatever spices I want, but sometimes I will put in a package of seasoning. I can handle the Sun Luck brand. It doesn't bother me, but I try to steer clear of packaged crap, most of the time.
I throw the rice and eggs into the veggie skillet, cover and simmer on low for just a few minutes. It kind of steams and gets even more tender. I use a deep wok-type skillet with a glass lid.
As far as the rice goes, I steam brown rice on Sundays, for the week, and keep it in the fridge. Sometimes I add some of the brown rice, just for a little more nutrition, but you may have to stick with the white rice, since you are D.
That's about it. You will have to experiment with the so-called recipe. I love to cook, so I have no problem, with throwing away a batch or two.  That's what I do (experiment), when I convert a recipe that calls for foods that I don't normally eat.
HTH
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Re: Fried rice?
