Thai stir-fry vegetables with rice and egg
A weeknight bowl that turns a bag of stir-fry vegetables into dinner with rice and egg. The sauce is already in the bag, so you just heat everything together and cook an egg on top for protein and richness.
About 660 calories a serving, 16 g protein, 103 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 bag, 16 oz Thai stir-fry vegetables (Birds Eye)
Staples
- 2 tablespoons oil
- 1 cup cooked rice
- pinch salt
- pinch pepper
- 2 eggs
- Cook 1 cup rice in salted water if you haven't already; keep it warm. Heat 2 tablespoons oil in a large skillet over medium-high heat while you open the bag of frozen vegetables.
- Tip the entire bag of vegetables and sauce into the hot pan and stir often until the vegetables are heated through and starting to sizzle at the edges, about 5 minutes. Taste and add a pinch of salt and pepper if needed.
- Push the vegetables to the sides of the pan and crack 2 eggs into the center. Let them cook undisturbed for about 2 minutes until the whites are just set but yolks stay runny, stirring the vegetables occasionally while the eggs cook.
- Divide the rice between two bowls and top each with half the stir-fry vegetables and an egg. Spoon any pan sauce over everything.
Note Swap the eggs for tofu if you prefer, or skip protein and add 2 ounces cooked noodles to the vegetables instead. Leftovers keep refrigerated for three days; reheat gently in a pan over medium heat. Serve with lime wedges and hot sauce on the side.
On the label
VEGETABLES (CARROTS, CELERY, ONIONS, RED BELL PEPPERS, YELLOW BELL PEPPERS, SNOW PEAS, BABY COB CORN, SOYBEANS, WATER CHESTNUTS), SAUCE (WATER, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, LIGHT BROWN SUGAR, SALT, TAMARI POWDER (TAMARI SOY SAUCE (SOYBEANS, SALT, WHEAT), MALTODEXTRIN, SALT)), FOOD STARCH-MODIFIED CHILI POWDER (CHILI PEPPERS, RICE FLOUR, GARLIC, SALT, VINEGAR), XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVORS, WOK SEASONING BLEND (GINGER ROOT, GARLIC PUREE, POTATO MALTODEXTRIN, SUNFLOWER OIL, RICE FLOUR, TOASTED SESAME OIL, SALT, AND ADDED AS ANTIOXIDANTS: TOCOPHEROL, ASCORBIC ACID, EXTRACTIVES OF ROSEMARY), NATURAL LIME FLAVOR, SPICE), MUSHROOMS.
Birds Eye, frozen vegetables, serving 95 g, package 50.4 oz/1.43 kg. Ingredients as printed on the label.
More from Birds Eye
- Birds Eye mashed sweet potatoes & carrots
- Birds Eye french cut green beans
- Birds Eye california blend a premium mix of sweet carrots, garden broccoli and cauliflower, california blend
- Birds Eye white meat chicken and white rice in a sweet & sour sauce with julienne carrots, bell peppers, onions and diced pineapple, sweet & sour chicken
- Birds Eye white meat chicken and pasta with carrots, broccoli and red peppers in a sesame garlic stir-fry sauce, chicken stir fry
- Birds Eye seasoned chicken flavored rice with broccoli, carrots & onions, chicken
- Birds Eye original mashed cauliflower, original
- Birds Eye sauced mushroom & green bean risotto, sauced
- Birds Eye lightly sauced roasted red potatoes with chive butter sauce, lightly sauced
- Birds Eye garlic parmesan peas, garlic parmesan
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Cooks as mixed vegetables. Half of it left? Use up the mixed vegetables.