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Stir Fry Bowl

A simple take on an Asian stir fry. All the nutrients and protein with less time, effort, and cost. 

Ingredients 

Directions

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  • 2 cups dry rice 

  • Frozen pea, corn, carrot mix 

  • 3-4 chicken breasts 

  • 1 bag frozen shrimp 

  • 6 Tbsp coconut aminos 

  • 6 eggs, divided (1 per each serving)

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  1. Preheat oven to 350 F / 180 C. Season chicken on both sides with olive oil, salt, pepper, and garlic powder. Place on a foiled sheet tray and bake for 20-25 minutes. To check chicken, use a knife to cut through the thickest end of the breast to check that meat is no longer pink. 

  2. In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

  3. Put frozen vegetable mix in a microwave safe bowl. Cover and microwave according to package directions. Once heated, add to cooked rice and mix. 

  4. Prepare shrimp according to package instructions. (For ease's sake, I typically buy deshelled and deveined cooked frozen shrimp. I then allow shrimp to thaw in a bowl of warm water.) Once shrimp is thawed/prepared add to rice, vegetable mixture and stir. 

  5. Once chicken is done, remove from the oven and dice. Add to the rice pot.

  6. Divide stir fry into 6 meal prep containers. 

  7. Put 1-2 Tbsp of coconut aminos on top and mix until fully coated. (I personally prefer coconut aminos over soy sauce as it still provides that great umami taste while being a bit on the sweeter rather than salty side. Sauce is completely up to personal preference. A drizzle of Yum Yum or Sweet Chili sauce would also be incredible.) 

  8. Prepare one egg per portion to your liking. I typically make a fried or scrambled egg. You can add the egg on top while preparing the meal or later when you’re ready to eat, whichever you prefer. 

  9. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.

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