Fish Stick Fried Rice
Vegetable Egg Rolls with Dipping Sauce
Ingredients
- 1 (19-oz) pkg frozen breaded fish sticks
- 3 (8.8-oz) pouches microwaveable long-grain white rice
- 3 large eggs, lightly beaten
- 3 Tbsp vegetable oil, divided
- 2 cups frozen peas and carrots, thawed
- ¼ cup soy sauce
Instructions
- Cook fish sticks according to package directions; chop into bite-size pieces.
- Meanwhile, microwave rice according to package directions.
- Cook eggs in 1 Tbsp hot oil in a large skillet over medium heat, stirring occasionally, until just set. Remove from skillet.
- Cook rice and vegetables in 2 Tbsp hot oil in same skillet 5 minutes or until vegetables are tender. Stir in soy sauce and egg; cook until thoroughly heated.
- Divide rice mixture among 6 plates; top with chopped crispy fish sticks.
Side Dish Ingredients
- 2 (5-count) pkg refrigerated vegetable egg rolls
- 1 (10-oz) bottle sweet and sour sauce
Side Dish Instructions
- Bake egg rolls according to package directions; serve with sweet and sour sauce for dipping.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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