This is a very simple stir fried rice recipe made using squid (calamari). This is something I usually make up for a few lunches, as each batch usually lasts about 3-4 meals.

Ingrediants:

4 cups prepared rice
1 pound package of frozen squid, thawed and drained
2 large eggs
Vegetables of your choice (I usually add baby corns and carrots, this was made with what I had left on hand).
2 tablespoons Worcester sauce
1 teaspoon finely minced garlic
(Soy sauce to taste) This is in parenthesize since I do not use this in my own recipe due to the heavy amount of sodium.

Methodology:

In a large skillet add your liquids (soy sauce and Worcester sauce) to the bottom of the pan and let the wok heat up. I usually do any wok based stir frying on high heat. Once the sauce has begun to bubble add in the drained squid, and cook it for roughly 2-3 minutes while constantly moving the squid around. The squid will turn from an opaque color to a white color which tells you it is fully cooked. Add in the minced garlic and let cook for about 30-45 seconds. Add in the cooked rice and warm through, letting some of the rice hit the outside edge of the wok to get crisp. Once the rice is reheated, add the 2 eggs to the stir fry and mix them thoroughly with the rice and squid while still keeping the wok over high heat. Continue to cook until the eggs have "fried" themselves within the dish, about 1 and a half to three minutes depending on the heat levels.