15 Minute Stir Fry

I love meals that are quick, don’t require a lot of dishes, and can be made with whatever I have on hand. Stir fry meet all of those requirements and can pack a serious protein punch.

Mix it up with whatever you have. Love mushrooms? Double them. Need some onions? Add some. Want more protein? Tofu!

FYI – This a “Meal Idea”. Meal Ideas will provide inspiration for a dish or meal that can be easily made with a lot of variation (to accommodate taste or what you have in on hand).

I will be updating the post as I try out new creations and encourage you to share what you make as well! Comment below or share on Instagram + #flavorsofliving

Brown Rice Stir Fry

(serves 4)                                                                                              (total time – 15 min)


  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 3 inches fresh ginger, peeled and finely chopped
  • 1 medium red bell pepper, cut into 1-inch chunks
  • 1/2 zucchini, sliced
  • 1/2 cup mushrooms, sliced
  • 3 cups cooked brown rice (day old)
  • 3 tablespoons reduced-sodium soy sauce (remove if gluten free)
  • 1 tsp toasted sesame oil
  • 1 Tbsp sriracha
  • Coarse salt, pepper, and crushed red pepper to taste
  • 3 scallions, halved lengthwise and thinly sliced


  1. In a large skillet or wok, heat the olive oil over medium-high heat.
  2. Add garlic and ginger. Cook until fragrant, about 30 seconds.

  3. Add 1 red pepper red. Cook until peppers are crisp-tender (3 min).

  4. Add 3 c rice and 3 Tbsp soy sauce. Cook (stirring occasionally) until rice is heated and slightly browned (5-7 min).

  5. Stir in 1 tsp sesame oil. Season with salt and pepper; garnish with 3 scallions. Serve hot.



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