This 20 minutes stir-fry is the perfect meal for those busy nights. Plus, it’s SUPER easy to customize based on dietary preferences!
Add meat for the meat lovers or extra veggies for the vegan and vegetarians. For an even healthier option, switch out the rice for quinoa or cauliflower rice.
Usually I make this recipe vegetarian, but this time I added shredded chicken per my husbands request. π It was a great addition!
**Note- You will need to make the rice ahead of time for this recipe. I generally use the instant pot in the morning and leave in the fridge until we’re ready. You could make it the night before as well. **
If you like quick recipes, check these out:
Overnight Oats with Berries
Quinoa and Egg Breakfast Muffins
Quinoa Salad with Chickpeas
Enjoy, friends!
20 Minute Stir-fry
Ingredients
Stir fry
- 1 tbsp extra virgin olive oil
- 1 green bell pepper diced
- 3-4 green onions chopped
- 2 large carrots diced
- 2 cups COOKED rice
- 1/2 cup frozen peas
Sauce
- 2 tbsp +1 tsp coconut aminos
- 2 garlic cloves minced
- 1 tsp ginger minced
Optional:
- meat of choice
Instructions
- Heat 1 TBSP olive oil in a large skillet, over medium heat. Add the green pepper, green onion and carrots. Stir occasionally until veggies have softened (about 7-8 minutes).
- While veggies are cooking, make the sauce by mixing all three ingredients together: coconut aminos, minced garlic and minced ginger.
- Once veggies have softened, add the rice, sauce and frozen peas to the skillet. Mix until well combined. Continue to cook for a couple more minutes, so everything warms up and peas soften.
- **If you are adding meat to your stir fry, add it in the skillet when you add the rice, sauce and peas.
- Serve immediately.
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