Friday, August 22, 2014

One Pan Stir Fry

Note: sorry this post came a little later in the day than usual, I am out of town staying in a house of no WiFi, so bear with me for the next week or so... I'll do my best to post regularly!

Some nights, I just don't feel like cooking.

Some nights, I have too empty of a pantry to make anything fancy.

Some nights, I just want to eat something delicious, but don't have much time.

Some nights (read: every night), I crave Asian food. 

That's when I make this stir fry.

This is super adaptable:
Don't have the right veggies? Mushrooms, green beans, sugar snap peas, etc. work well
Don't have chicken? Omit  or  substitute cooked pork, tofu, or beans.
No rice? Use quinoa, spaghetti squash, cauliflower rice, or your favourite grain.

So, there is no excuses not to make this!

One Pan Stir Fry

2 cups chicken, cooked and chopped
2 cups uncooked rice
3 large carrots
1 head broccoli
2 large stalks celery
1 medium onion, chopped
1 clove garlic, minced
1/3 cup reduced sodium soy sauce (I love Little Soya brand)
pepper, to taste
1 tbsp. sriracha sauce
1 tsp. ground ginger
2 tbsp. rice vinegar
  1. In a large skillet, simmer rice in water for twenty minutes, or until soft.
  2. While rice cooks, chop vegetables to a uniform size, or as shown in the picture above.
  3. Strain the rice. in the same skillet, steam vegetables until tender, about ten-  fifteen minutes.
  4. Once they are soft, remove steaming liquid from pan, and add rice, chicken, soy sauce, pepper, sriracha, ginger, and vinegar to the vegetables. Heat everything through, and keep heated until serving.
Serves about 6-8

Hope you all like it as much as I do!



  1. Yum! This looks more healthy than the usual fried rice.

  2. Thanks Laura! Yes, I believe it is, but to make it even healthier, you could use brown rice instead of white!