Honestly I don't even know if this counts as an actual RECIPE, but I got a bunch of questions as to how I recently made this stir fry and rice, so I guess I'll share the process with you!
I honestly LOVE stir fry of any kind - for MANY reasons. It's so versatile allowing you to use whatever you have on hand. It fits whatever lifestyle - whether you have specific nutrition needs such as vegetarian, vegan, etc. You can make it spicy, not spicy, sweeter, more veggies, more meat - basically you can adapt it to however you choose!
Ok - I'll get on with it..
Stir Fry and Fried Rice Tips & Tricks!
First up - gather all that you want in your stir fry! This can be ANY assortment of vegetables and protein options! Frozen OR fresh. Here is a list of ideas:
Veggies: Broccoli, snap peas, mini corn cobs, mushroom, carrots, onions, garlic, peppers, cauliflower, asparagus, green beans, spinach, tomatoes, kale, water chestnuts, celery, zucchini
Meat/Protein: steak, shrimp, chicken, pork, scallops, tofu, edamame
If you need to CHOP all the vegetables roughly about the the same size! and sort them according to how long they will cook. For example: mushrooms, tomatoes, spinach cook very QUICKLY so they will be added last. No one like soggy veggies! Vegetables like broccoli, peas and carrots take a a bit longer! ALSO chop your protein to roughly the same size into chunks. If you are using more than one type, keep in mind that it takes each kind a different length to cook also (ex: steak, vs cooked shrimp)
To cook your stirfry I like using a wok. Either a stovetop one or I actually have a plug in one I've had for years! (thank you family for hand me downs haha) -
Heat up the wok on medium heat and add your oil of choice! Keep in mind that olive oil will burn off faster - coconut oil, canola oil or even butter may be an easier option! Once hot I add in the meat - the kind that takes the longest to cook - (ex: steak) - but ALSO keep in mind the meat will continue to cook AFTER being taken out of the hot pan, so don't cook more than a few minutes each side!! After adding the meat I get creative by adding the seasonings to the pan. I mix and match them differently each time; Here is a list of my favorites:
Seasoning ideas: pepper, minced garlic (or regular), cayenne, crushed red pepper, garlic powder, minced onion, "special themed seasonings" - honey, low sodium soy sauce, liquid aminos, worstershire sauce, italian salad dressing, lemon juice, ginger
You cannot go wrong with using any of those - use your creativity!
Once the meat is cooked take out and set aside! Add more oil to the wok if needed. Add the veggies that take the LONGEST to cook and also add your seasonings again! Cook and continue to flip and stir the veggies - Once you are able to poke them through with a fork remove them from the wok and again set aside.
Now add the last of the ingredients that don't take very long to cook! Add more oil and seasonings if needed and cook these for just a few minutes - THEN add back ALL the previous ingredients to the wok and stir. DONE. Turn off the heat and set aside! If you are using any really soft veggies like tomatoes or spinach add them at the end when the heat it off and stir in.
Now it's RICE TIME.
I totally "cheated" and took a short cut with this rice.... I used a 90 second microwave pack from Uncle Ben's brand #sorrynotsorry hehe - you can use whatever rice you have on hand!
In a pan on the stove over medium heat add a small amount of butter or coconut oil - add finely chopped veggies! I like carrots, onions, garlic & peppers and saute until golden and the fragrant. Next - add your cooked rice to the saute pan. Crack three eggs into the hot pan with the rice and STIR STIR STIR! You want the scrambled egg to get mixed RIGHT into the rice
Now - grab a plate a eat up!
Do you enjoy stir fry? What combinations do you like? Any favorite seasonings?
Runner. Lifter. Girlboss. Entrepreneur. Nurse. Coach.