Easy Stir-Fry

If there is one thing we love it is a quick, delicious dinner! Stir-Fry is always a great option because the recipe is flexible to anything you have on deck! This can easily feed a family of 5, or a family of two with multiple days of lunches left-over.

Add Chicken rubbed with taco seasoning for a more filling meal!

Here is what You will need:



1/2 cup Rice
1/3 cup Onion, chopped
1/3 cup Orange Pepper, chopped
4 Crimini Mushrooms, sliced
1/3 cup Carrots, chopped
1/2 cup Purple Cabbage, chopped or julienned
1/2 cup Broccoli
3 Tbsp. Oil
5 Tbsp Soy Sauce

Salt & Pepper to taste
1 tsp each:
Garlic Powder
Red Pepper Flakes


We usually have about ten veggies in the house at all times, mixed according to what our current preferences were per grocery trip.  This time we had this delicious selection to add to the pot. If you enjoy water chestnuts, baby corn, snow peas, or corn they are very easily added to this dish! If cabbage and mushroom aren’t appealing to your palette, they are easily swapped for any two favorite veggies!


Here is how we did it:

Step 1: Wash and chop all veggies. Heat oil to medium heat in a large saucepan, and add veggies.



Step 2: Bring 4 cups of water to a boil and add the rice. Cook according to brand instructions, drain and set aside.IMG_1099.JPG


Step 3: Once the veggies are sizzling, add all spices.



Cook until all veggies are soft and very lightly brown.



Step 4: Create space in the center of the pan and crack two eggs. Allow the eggs to cook for 10 seconds before stirring to ensure color separation.


Once scrambled they should still present yellow and white color:


Step 5: Mix the egg and veggies together, and add soy sauce. Allow liquids to absorb for about one minute.


Step 6: Now add the cooked rice, and stir until completely mixed.


Add about 2 tablespoons of butter, and it’s ready to serve!!



This meal is quick, filling and packed with nutrients! Feed the entire family with ease tonight!

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