Easy Chinese Stir Fry
Recipe type: Main Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Such a simple, filling one-dish meal - and a great way to use up leftover rice. Children will enjoy helping to fix this dish.
  • ¾-1 cup finely chopped onion
  • 16 ounces lean pork or chicken, cooked and chopped
  • 2 cups bean sprouts
  • 2 -4 cups bok choy
  • ½ cup finely chopped carrot
  • ½ cup frozen peas (most recipes specify to thaw the peas first, but I didn't)
  • 2-4 eggs
  • 2-4 green onions, chopped
  • 1 can water chestnuts (drained)
  • 2 cups fresh, sliced mushrooms
  • 1 cup sugar snap peas, cut into 1-inch pieces
  • Green, red, or yellow pepper - chopped
  • 1-2 cloves garlic, minced or shredded
  • 4 cups cold, cooked rice
  • 2-4 Tbsp. vegetable oil
  • 1-2 Tbsp. Lite Soy Sauce (more as desired)
  • Salt and Pepper to flavor
  1. Heat vegetable oil in Wok or skillet
  2. Sautee onions and garlic until tender (on high or medium-high heat)
  3. Add vegetables and stir fry until slightly crisp
  4. Add rice, cooked meat, and bean sprouts
  5. Stir-fry until all ingredients are hot
  6. Break 2-4 eggs over the mixture and stir-fry until the egg is cooked
  7. Add Soy Sauce and season with salt and pepper as needed
  8. Stir-fry for 3-5 minutes longer until heated through
Recipe by My Windowsill at https://mywindowsill.com/easy-chinese-stir-fry/