Quick and Easy Stir-Fry
This recipe is one of our go-to recipes when we get home late from work and have no energy to cook a big meal. It takes about 30 minutes to make, but requires very few ingredients and little effort.
For the rice, meat, and oil, pick any kind you prefer. I usually like to use peanut or canola oil, as it adds a little bit of flavor to the stir-fry.
Pre-chopped meat that is already cut into smaller, bite-sized pieces is available at most grocery stores. If you’re a vegetarian, not to worry – this recipe still tastes good meatless 🙂
- Rice (your preference)
- Oil (your preference)
- Stir-fry beef or chicken (or any other pre-chopped meat)
- A small bag of frozen vegetables
- Soy sauce
- Optional Extras: Garlic cloves, ginger (fresh or ground), salt, pepper, cashews, hot sauce, teriyaki sauce, additional veggies
- Make your rice according to the package directions; as much rice as you’d like to eat in this sitting. While the stir-fry can be re-heated, rice is always best if made the same day. If you’re using instant rice, wait to make the rice until the end since it cooks so quickly.
- Heat up 1-2 tbsp. of oil in a large pan. When the oil is hot enough, add the meat and cook until meat is browned on all sides and mostly cooked through.
- Add the bag frozen vegetables (and garlic, fresh ginger, and/or additional vegetables, if using) to the pan and cook until the frozen vegetables soften.
- Add soy sauce to the pan. I usually use about 3-4 tbsp, but everyone has different preferences so add as much as you’d like. If you’re using teriyaki sauce or cashews, you can add them in now as well.
- Finally, add salt, pepper, ground ginger, and/or hot sauce, if using, and stir thoroughly. Make sure the vegetables are heated all the way through and the meat is cooked completely before serving.
- Serve the stir-fry with your rice, and add extra soy sauce and/or hot sauce if you’d like. Enjoy!