ONE FRESH STIR FRY RECIPES

STIR-FRY RECIPES | BBC GOOD FOOD

Stir-fry recipes | BBC Good Food image

Sizzle up one of our fragrant stir-fry recipes for a speedy midweek meal. Season your wok with everything from Singapore noodles and chicken chow mein to pad Thai and special fried rice.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ONE PAN STIR FRY WITH BROWN RICE - JAMIE GELLER

One Pan Stir Fry with Brown Rice - Jamie Geller image

Throw all your leftovers and clean out the fridge to make healthy fried rice.

Provided by Fresh Families

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup good quality soy sauce
1 tablespoon grated ginger (or 2 teaspoons dried)
1 teaspoon minced chili pepper (optional)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoon toasted sesame oil
3 scallions, sliced
4 garlic cloves, minced
6 cups mixed vegetables (peas, green beans, red peppers, shiitake mushrooms, broccoli, shelled edamame, thinly sliced carrots)
3 cups cooked brown rice that has cooled and been refrigerated overnight (preferably uncovered to dry out)
2 cups cooked shredded chicken, beef or cubes of salmon
2 eggs, whisked
Garnishes: sesame seeds, sliced scallions, Asian hot sauce

Steps:

1. Whisk together soy, ginger, chilies, vinegar and sesame oil. Set aside. (this makes a great Asian vinaigrette for salads, grilled meats and poultry) 2. Heat a large wok or heavy duty saute pan over high heat. Once hot, add enough oil to coat the bottom of the pan. 3. Stir scallions, garlic and vegetables in batches so they are crisp, but a bit charred and caramelized. Be sure to season with salt and pepper. (stir fry in batches as too many vegetables at a time will steam and end up soggy. Transfer cooked vegetables to a bowl. 4. Stir fry rice in batches being sure to season with salt and pepper. 5. Stir fry cooked chicken and eggs just until eggs are softly scrambled. Add vegetables and rice back to the pan. Stir together. Pour over sauce and stir to combine. 6. Garnish as desired.

Nutrition Facts : Calories 556, CarbohydrateContent 67 g, CholesterolContent 140 mg, FatContent 17 g, ProteinContent 33 g, ServingSize 2 cups, SodiumContent 1800 mg

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