Add packet oil to a wide/shallow 2 Liter pot, heat over a low flame. crack in the eggs and stir well, scrambling them. Take off the stove when still looking partially soft. Stash in a bowl or clean bag, scraping out pot. Add in 2 cups water to the pot, along with the dried vegetable bag, the broth concentrate and the coconut aminos. Bring to a boil, simmer gently for 5 minutes. Bring back up to a boil, add in the rice, stir well, cover tightly, and turn off the heat. Let sit for 10 minutes. Open up, fluff up rice and stir in eggs. Top with fried onions, if desired, for crunch.
**If you are not into carrying eggs (just wrap them in paper towels, and put into your mug), Ova Easy eggs is my go-to choice for dried. However, connivence doesn’t come cheap. A dozen eggs is more than half the cost of Ova. To find unwashed eggs, find a local chicken keeper or farmer and request them. Eggs can be kept at room temperatures until washed for two weeks. Just rinse eggs off before using, in a stream is fine. Then crack! Otherwise, follow your dried egg packaging on using.
