Hearty Stir Fry with Fried Rice Recipe

February 2, 2015 at 1:00 pm


This complete meat and vegetable meal is a great option for dinner any night of the week. Add fried rice and enjoy with friends and family.


Meat & Vegetables

2 x 4-6 ounces of Chicken Breast, sliced
3 to 4 cups Sliced Mixed Vegetables (Bell recommends: broccoli, peppers, carrots, green beans, peas, mushrooms, corn, asparagus)
2/3 cup Soy Sauce or Tamarind Sauce
2 tablespoons Sesame Oil (substitute with Olive or Coconut Oil)
1-2 teaspoons of honey or pure maple syrup

Fried Rice

1 to 2 cups of cooked rice
2 tablespoons Sesame Oil (substitute with Olive or Coconut Oil)
1 Egg
1/2 cup Diced Vegetables, optional (Bell recommends: carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts)


Meat & Vegetables

1. Heat oil in wok or skillet and add chicken.

2. As chicken starts to cook, add in remaining ingredients and continue cooking for 6 to 8 minutes or until chicken is fully cooked.

3. Remove from heat when finished.

Fried Rice

1. Drizzle and heat oil in your wok or skillet and add rice, vegetables, and egg.

2. Mix well and cook for 3 to 5 minutes or until egg is fully cooked and your rice as started to turn brown.

3. Serve immediately. Food is best warm and fresh, but leftovers will keep airtight in the fridge for up to 2 days. Makes 2 servings.

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