Ingredients
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3/4 (14 oz) pkg boil-in-bag jasmine rice
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2 tbsp reduced-sodium soy sauce
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1 tbsp toasted sesame oil
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1 tsp garlic powder
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2 large carrots
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2 tbsp canola oil, divided
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1 (16 oz) bag frozen Asian stir-fry blend, thawed
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2 green onions, sliced
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4 large eggs
Steps
1
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.
2
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.
3
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.
4
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.
