Fried Rice and Stir-Fry Mini Dogs Bento

Sneaking them in

Nov 17, 2024

This meal prep is all about sneaking in veggies without even realizing it! With stir-fried rice loaded with peas, carrots, and onions, mini hot dogs cooked with a sweet and savory sauce, and a zesty shredded carrot salad, this lunch is both flavorful and a fun way to sneak in those extra servings of veggies. Plus, it’s easy to make!

Notes:

Vegetable Alternatives: Feel free to swap in any veggies you have on hand, whether fresh or frozen. Spinach, mushrooms, and bell peppers are great options!
Leftover Rice: Always use day-old rice for fried rice. It’s drier and perfect for frying, letting it soak up all the flavors.

Recipe

Ingredients:

For the Fried Rice:

2 cups uncooked rice (steamed, then stored in the fridge for a day)
2 green onions, chopped
1 cup frozen peas and carrots
½ yellow onion, diced
4 eggs
½ tsp salt
2 Tbsp oil
2 Tbsp soy sauce
½ tsp sugar
Black pepper to taste

For the Mini Dog Stir-Fry:

12 oz mini hot dogs
½ bag 365 Stir-Fry frozen veggie blend (from Whole Foods)
2 Tbsp ketchup
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp water

For the Shredded Carrot Salad:

4 carrots, shredded
2 Tbsp sesame oil
Juice of 1 lime

Directions

For the Fried Rice:

Cook the Vegetables: Microwave the peas and carrots based on the instructions, but cook them for 1 minute less (they'll finish cooking in the stir fry).
Cook the Eggs: Crack eggs into a medium bowl, beat, and season with salt and pepper.
Fry the Rice: Heat oil in a large pan on medium-high. Add the eggs and stir gently, cooking for 20-30 seconds. Then, add the rice and onions and stir fry for about 2 minutes, breaking up any clumps of rice.
Add Veggies: Stir in the peas, carrots, and green onions. Increase heat to high and stir fry for another 2-3 minutes.
Season: In a small bowl, mix soy sauce and sugar, then add the mixture to the rice. Turn the heat to low, stir well, and cook for another 2-3 minutes. Set aside.

For the Mini Dog Stir-Fry:

Microwave the Veggies: In a medium bowl, microwave the stir-fry veggies with some water for about 3 minutes.
Prepare the Sauce: In a small bowl, mix together ketchup, soy sauce, honey, and water.
Slice the Mini Dogs: Cut mini hot dogs almost all the way through, leaving the bottom intact to help them cook faster.
Cook the Hot Dogs: In a medium pan over medium heat, add 1 Tbsp of oil and cook the mini hot dogs for about 2 minutes.
Stir-Fry: Add the sauce mixture and the stir-fried veggies, cooking everything together for another 2 minutes. Add a splash of water and cook until the water evaporates and the sauce becomes sticky.