It wasn’t quite as good as what we get at the restaurant, the sauce came out a bit thin and not quite a glaze like I wanted, but I was still very pleased with how it turned out! It was so easy to throw together, yummy, and will easily become our new go to! So now at least we have two good, easy meals we can repeat all the time!
(Most stir fry recipes call for butter or veggie oil
but I feel like those stink up the house, so I always use olive oil!)
(peppers, onions, carrots, zucchini, broccoli, mushrooms…)
For fried rice;
1 cup cooked rice
1 tablespoon olive oil
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/3 cup peas
1/3 cup chopped carrots
1/2 diced onion
Heat 1 teaspoon of sesame oil and 1 tablespoon of olive oil in a large pan or wok over medium heat. Add chicken and soy sauce and lemon. Cook until almost fully cooked, then add veggies and remaining ingredients; sesame oil, olive oil, soy sauce and lemon juice. Cook until veggies are cooked through.
Using the same pan, add oil and onion over medium high heat. Cook until translucent. Add rice, soy sauce, sesame oil, and carrots. After about 3 minutes, over medium heat, stirring occasionally, add eggs and peas, stirring frequently to scramble eggs.
And you’re done!
We topped ours with Sriracha and store bought Yum Yum sauce, which was better than I expected. Next time I will try making my own Yum Yum sauce as it seems pretty easy!
Obviously you could leave out the rice and extra sauces, and just do lettuce wraps instead to make it a bit healthier and quicker! We will probably do that next time. As I learned you can just about throw any veggies into a stir fry, so it’s the perfect way to use up veggies that are getting a little old in the fridge! Love it!
This recipe made enough for four meals, dinner that night and then lunch for each of us the next day, which is what I do with pretty much every meal we make. Makes it so much easier when Dave needs lunch for work!
Do you have any stir fry tips? Let me know!