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Stir-Fried Veggie Rice

June 18, 2017

Stir-Fried Veggie Rice

Serve in mini wire-handled Chinese take out boxes with chopsticks. Your guests can grab and go!


1 Tbsp. olive oil

3 large eggs, lightly beaten

1 (14.5-oz) can chicken stock

1 (16-oz) pkg. frozen stir-fry vegetables, thawed

1 Tbsp. soy sauce

2 c. minute white rice, uncooked


1. In a skillet over medium, heat oil. Add eggs and cook them until they are set. Remove them to a plate and set aside.

2. In the same skillet, add stock, thawed vegetables and soy sauce. Bring mixture to a boil and stir in rice, cover and remove from heat. Let the rice stand for 5 minutes.

3. Chop eggs into small pieces and stir into the rice mixture.


Apron Strings Notes: Kick it up by adding ¼ tsp. of Chinese Five Spice at the beginning of step two. Dice precooked chicken into ¼-inch cubes and toss in during step 3.




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