Quick And Easy Weeknight Stir-Fry With Rice

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This stir-fry recipe is a lifesaver for busy weeknights. It’s packed with flavor, customizable with your favorite protein and vegetables, and comes together in under 30 minutes. Plus, it’s a complete meal with protein, veggies, and carbs, making it perfect for satisfying a hungry family.


Easy Vegetable Fried Rice
Easy Vegetable Fried Rice

1 tablespoon vegetable oil

  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced (or substitute tofu, tempeh, or shrimp)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup snow peas
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha (optional)
  • 2 cups cooked rice (white or brown)
  • Salt and freshly ground black pepper, to taste
  • Chopped green onions or sesame seeds, for garnish (optional)

  • Instructions:

    1. Prepare the Rice: If you haven’t already cooked your rice, do this first according to package instructions. While the rice cooks, prepare the other ingredients.
    2. Marinate the Protein (Optional): In a bowl, combine the sliced chicken (or tofu, tempeh, or shrimp) with 1 tablespoon of soy sauce and a pinch of cornstarch. Marinate for 10 minutes while you prepare the vegetables.
    3. Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.
    4. Stir-Fry the Protein: Add the marinated protein (or unmarinated if skipping the marinating step) and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
    5. Sauté the Vegetables: Add the bell peppers, broccoli, snow peas, and onion to the pan. Cook for 3-4 minutes, or until slightly softened and crisp-tender.
    6. Add the Garlic: Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
    7. Make the Sauce: In a small bowl, whisk together the remaining soy sauce, brown sugar, cornstarch, rice vinegar, and sriracha (if using).
    8. Thicken the Sauce: Pour the sauce mixture into the pan with the vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce thickens slightly.
    9. Return the Protein: Add the cooked protein back to the pan with the vegetables and sauce. Toss to combine and heat through for another minute.
    10. Serve: Serve the stir-fry over cooked rice. Garnish with chopped green onions or sesame seeds, if desired.

    Nutrition Facts:

    (Per serving, without rice)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 20g
  • Sugar: 10g
  • Protein: 30g
  • Sodium: 800mg (depending on the sodium content of your soy sauce)

  • Please note: These are approximate nutrition facts and may vary depending on the ingredients you use.


    This simple stir-fry recipe is a great way to get a healthy and satisfying meal on the table quickly. It’s easily customizable with your favorite protein and vegetables, making it a versatile option for busy weeknights. Plus, the leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


    1. What can I substitute for the protein in this recipe?

    This recipe is very versatile! You can easily substitute the chicken with tofu, tempeh, shrimp, or even lentils for a vegetarian option.

    2. What vegetables can I add to this stir-fry?

    There are endless possibilities for vegetables in this stir-fry. Some other great options include carrots, mushrooms, sugar snap peas, water chestnuts, or baby corn.

    3. How can I make this stir-fry spicier?

    If you like things spicy, you can add more sriracha to the sauce or sprinkle in some red pepper flakes when serving.

    4. Can I use pre-cooked rice for this recipe?

    Absolutely! Using pre-cooked rice is a great time saver. Just heat it up while you cook the stir-fry.

    5. How can I make this stir-fry gluten-free?