You still have time to make this for Dinner has changed its name to Dinner(now!). Mostly because it's less typing for me. The idea is still the same: less than 5 ingredients, and less than 20 mins. of hands-on Cooking time. And this is a blog hop, see the links to other great vegetarian meals below!
10 Minuets on the Stove:1) Heat the oil, and scramble the eggs. We got this nifty Wok when we got married, but my dear mother just used a big fry pan or one of those avacat0 green electric things with the handles. scoop them out and set aside. *Protein from eggs could be substituted if you are vegan. @SandraKohlmann over at Vegan Mother Hubbard recommends finely crumbled firm tofu, just drain it and press the water out before crumbling. If you're family is of the meat eating type, my friend Alisa says, cook the left over chicken or shrimp before the eggs, and set aside as well.
2) Fry the rice. Add a bit more oil and if it's cold out of the fridge you may need to break it up a bit. Move it around the pan.
3) Veggies go in next. frozen may take a bit more time to heat up, so in that case put the top on for a few. I'd imagine that if you were adding some left over chicken peices, now's the time.
4) Last, return those eggs (or tofu, and meat) to the pan, as some soy sauce to taste, and sesame seed if you like.
This even reheats well and actually the kids, (even my picky one) request it. It s pretty simple and surprisingly satisfying.