Staples like boil-in-bag rice can be a time-saving shortcut in this vegetarian version of a popular takeout stir-fry that’s topped off with eggs, a budget-friendly protein.
Serves 4
Ingredients:
One 14-ounce package boil-in-bag rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 large carrots
2 tablespoons vegetable, divided
1/2 cup of broccoli florets
1/2 cup sugar snap peas
1/4 cup green beans
1 rib celery, sliced
1 small red bell pepper, julienned
One 8-ounce can water chestnuts, drained
2 green onions, sliced
4 large eggs
Directions:
Prepare the rice according to package’s stovetop directions. In a small bowl, combine the soy sauce, sesame oil.
In a wide pot, heat 1 tablespoon canola oil on medium-high. Add garlic and carrots. Cook 2 minutes, stirring often. Add the stir-fry vegetables. Cook 2 to 3 minutes, until vegetables are tender.
Pour rice from the bag into the skillet, along with soy sauce mixture. Cook 2 minutes stirring often. Remove from heat and season with salt and pepper to taste. Remove from the heat and cover to keep warm.
In a 12-inch nonstick or cast iron skillet, heat remaining 1 tablespoon of oil on medium-high. Add the eggs and fry for 1 – 2 minutes, until whites are mostly set. Cover skillet and cook for an additional 2 minutes or until yolks are at the desired doneness. Season with salt and pepper.
To serve, place the eggs on top of fried rice.
Cook’s Notes:
If you cannot find all the vegetables at your local supermarket, feel free to substitute one 16-ounce bag frozen Asian stir-fry blend in this recipe. Make sure that the frozen vegetables are thawed and drained before cooking.
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