Staples like frozen vegetables and boil-in-bag rice are time-saving shortcuts in this vegetarian version of a popular takeout stir-fry that’s topped off with eggs, a budget-friendly protein.
- ¾ (14 oz) pkg boil-in-bag jasmine rice
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 2 large carrots
- 2 tbsp canola oil, divided
- 1 (16 oz) bag frozen Asian stir-fry blend, thawed
- 2 green onions, sliced
- 4 large eggs
- Prepare the rice according to package’s stovetop directions. In a small bowl, combine the soy sauce, sesame oil, and garlic power. Coarsely grate the carrots on a box grater.
- In a wide pot, heat 1 tbsp canola oil on medium-high. Add carrots. Cook 2 min., stirring often. Add the stir-fry vegetables. Cook 2–3 min., until vegetables are tender.
- Pour rice from the bag into the skillet, along with soy sauce mixture. Cook 2 min., stirring often. Remove from heat and season with salt and pepper to taste. Garnish with the green onions and cover to keep warm.
- In a 12-inch nonstick skillet, heat remaining 1 tbsp canola oil on medium-high. Add the eggs. Cook 1–2 min., until whites are mostly set. Cover skillet and cook 2 min., until yolks are desired doneness. Season with salt and pepper. Serve on top of fried rice.
This recipe is
- Dairy Free
- April 2020
- Nut Free
- guiding star
- Lactose Free