I use Imperial Dragon jasmine rice, Kikkoman soy sauce and Great Value (Walmart) yellow mustard.
This amount ideally serves four (as a main accompaniment) to six (as a side dish).
If serving four, the nutrition information per serving is:
470 calories (56 from fat), Total Fat 6g, Sat. Fat 2g, Sodium 1061mg, Total Carbs 88g
If serving six, the nutrition information per serving is:
313 calories (37 from fat), Total Fat 4g, Sat. Fat 1g, Sodium 707mg, Total Carbs 59g
If you don't have your rice already cooked, do so now. 1 and 1/3 cups dry rice and 2 cups of water makes about 4 cups of cooked rice. Make sure to cook it as per the instructions on the package.
...Or, in a pot with a tight-fitting lid, add your rice and water.
Turn the stove on high and bring to a soft boil. Cover with the lid and reduce to medium/medium-low (or enough to keep a soft simmer, I turn mine from 7 to halfway between 3 and 4) and cook for fifteen to twenty minutes.
Let the cooked rice rest in the pot without taking the lid off for ten more minutes and you're ready to begin.
Mix your mustard, soy sauce, black pepper, and cayenne pepper together in a small bowl or measuring cup and set aside.
True, yellow mustard sounds like an odd ingredient, but believe me - it works! Think of it as its base ingredients and not the finished product you're used to.
Blend eggs and 1 tbsp water per egg together in a container of your choosing.
Slice your onion (and whatever other veggies you'll be adding - carrots and snap peas are great additions).
Now, everything sliced and prepared? Good!
Next, pour the eggs into a non-stick skillet heated over medium heat.
Stir and scramble your eggs continuously, this is important!
Make sure you keep scraping the bottom of the pan clean (with a wooden or plastic spatula) as you stir, until your eggs look like this.
Set the cooked eggs aside.
Now, add your onions (and other veggies) to the pan and turn it up to medium-high. Cook the onions until they begin to resemble translucent white jade slivers of deliciousness.
Add the eggs back to the pan, and then the rice. Turn the heat up to high.
Remember that sauce you made earlier? Now's the time to add it to the rice!
If you're opting to use the bouillon granules (or a crushed bouillon cube - I suggest plain chicken, pork, or vegetable), add them directly after you add the sauce.
Continually stir the rice in both a slicing and circular motion, scraping the bottom of the pan as you go.
Now, if you're like me, you have a husband who hates additional veggies in his fried rice. This is where you take your portion out and set it aside when it's half finished.
Add your other chopped veggies to the pan after step 13 and continue on from here for your own.
Cook these veggies just as you did with the onions before and add the rice back in when they're done. No husband? Skip this step.
Keep stirring the rice until it doesn't stick -at all- and your rice crisps up in places.
Serve in a cute rice bowl and eat with chopsticks!