Veggie Fried Rice with Eggs | Savory
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 3/4 (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
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