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.