This week’s theme: Stir-Fry
Even with a holiday from work, my day was filled with a Master’s program meeting, essay writing, and literature review researching. More often than not, I am going non-stop!
While I love the busyness in my life, I still prioritize my home life and part of that is cooking. On days like today, I like to just throw everything in a pan and forget about it; and, with the way my week is looking, a stir-fry is perfect to prepare. Also, I love using my wok pan.
A stir-fry or fried rice is easy to make, easy to prepare, and easy to utilize for added meal prep. There is also room for added ZEST.
Ingredients for Fried Rice:
– 2 cups White Rice (ratio – 1 cup rice: 2 cups water, 2 cups rice: 3 cups water)
– Bag of Stir-Fry Vegetables (I used frozen peas, carrots, green beans, and corn)
– 1/4 cup of Soy Sauce
– 4 Eggs
– 3 slices of Bacon
Ingredients for Teriyaki Chicken:
– 2 Chicken Breasts, cubed
– 1/4 cup Teriyaki Sauce
– 2 tbsp. Soy Sauce (or more depending on personal preference)
– 1/8 tsp. Salt/Pepper
– 1 tsp. White Vinegar
1. In a pot, bring 3 cups of water to a boil on high heat and add 2 cups of rice and dash of salt. Lower heat to medium-low
2. While rice is cooking, in medium bowl, add soy sauce, teriyaki sauce, white vinegar, salt, and pepper. Add cubed chicken and set aside
3. In pan on medium-high heat, add bacon and fry until crispy (8-10 minutes). Set aside on paper towel to cool. Once cooled, crumble into bacon bits
4. In the same pan, on medium-high heat, add marinated chicken
5. Cook chicken for 10 – 12 minutes until almost cooked (no more pink is showing, but still juicy)
6. In a wok pan, heat to medium-low and add drizzle of olive oil. Add vegetables and let cook until warm
7. To the vegetables, add the 4 eggs. Scramble and mix alongside veggies
8. Once eggs are completely scrambled, add cooked rice
9. Mix the eggs, veggies, and rice well. Add 1/8 cup (2 tbsp.) of the soy sauce and mix
10. To the eggs, veggies, and rice, add the bacon bits and chicken
11. Add remaining soy sauce amount (and more if desired). Mix well
12. Serve in bowls and enjoy
Added ZEST (and tips):
This recipe is perfect to create with leftover rice (which is originally why I made it). It stores easily and warms up well for later consumption.
Add chopped green onions to garnish or even include bean sprouts or water chestnuts for a nice added crunch.
The meat (bacon and chicken) is optional. The teriyaki chicken recipe can also be used for teriyaki tofu or any other meat/meat-like substitute; or, take out the meat altogether. The bacon adds a nice crunch, and in this case, I used applewood bacon, which is slightly sweeter and adds a nice sweet flavor to the salty soy sauce.
Soy sauce can be low sodium
The white vinegar helps make the soy sauce and teriyaki sauce remain a sauce consistency. If you want your teriyaki sauce to be more of a glaze, replace the white vinegar with a tablespoon of plain flour.
I use frozen veggies which are just as fresh as the non-frozen vegetables. There is a bag specifically labeled “Stir-Fry Vegetables” that I utilized in this recipe. If you prefer to use fresh vegetables, that works well too!
I have another great recipe to share, so make sure you check back toward the end of this week! Also, continue to check on instagram for any updates or surprise posts:
And continue to let me know what you would like to see next! I am always looking for new recipes and always need more inspiration.