Lazy girl’s guide to stir fry

Lately I’ve had very little motivation to cook anything.  Not sure what the deal is—the heat, the sleep deprivation, the lack of time, or perhaps a missing muse—whatever the case my meals sure have been lacking.

A month or so ago (while still in this cooking rut), I made stir fry for the first time.  I’m talking FOR REAL stir fry. Wok and all. (courtesy of five well spent dollars at Ikea)

I wasn’t really sure where to start with the stir fry.  So I kinda just went with what felt right.  Lucky for me what felt right was a super fast, super easy, super tasty lazy girl stir fry Surprised smile


Here’s what you’ll need:

  • Minced garlic and or green onion (obviously I prefer both)
  • Pre-packaged stir-fry veggies (I like FRESH not frozen)
  • Some sort of meat (shrimp, chopped chicken, beef, etc)
  • Some sort of sauce (something low sugar/low sodium.. teriyaki, Szechuan, or whatever your heart desires)
  • S&P
  • Minute Brown Rice


Ok, so first up, you get the water boiling for the rice.  I usually go with 1/3 cup of rice and then overdo it on the veggies – but it’s really your call, lazy girl.. Your call.

Cook the rice according to the package instructions (aka, dump rice in boiling water, simmer 5 min, remove from heat 5 min, FLUFF!).

Meanwhile, heat up a wok (or sauté pan) on medium high heat.  Get that baby HOT!  Coat with nonstick cooking spray, toss in your garlic and/or onions, and then cook up your meat.  I like to season the meat with some pepper and garlic salt.  When the meat is cooked through, remove it from the wok, and toss in your veggies, and season with S&P.  I use half a bag (6 ounces) of the Eat Smart vegetable Stir Fry mix for one serving.


I use a little spatula to toss the veggies about and get them slightly crisp.  I’m still working on my wok-toss, so the spatula will have to do for now.

Occasionally add 1 tsp of water to the wok to help the veg get their groove on while simultaneously making you feel like a wok-BAMF.  The pan should SIZZLE when you do this.  I know you’ve got it in you!

When the rice is just about done, add the meat back to the wok, and add in about 2 tbsp of your sauce of choice.  Give it a nice stir (or a few tosses if you’ll feeling crazy), then pour into a bowl along with the rice.

Then eat your face off.

Schezuan Shrimp:


Teriyaki Chicken:


Good wok, lazy girl. Good wok. Smile

Stats on 1 serving (1/3 cup rice, 6 ounces veggie mix, 4 ounces shrimp, 2 tbsp Szechuan sauce):  300 calories, 40g carbs, 5g fat, 27g protein, 5g fiber


You may also like


  1. So hilarious. I just made almost the SAME dinner tonight, in my IKEA five dollar wok, with my quick brown rice, stir fry mix from trader joes, and some chickn strips. I took pictures and deemed it “the lazy single girl stirfy”. Apparently we were separated at birth… or at blog post. 🙂

  2. Looks delish. I found this basic sauce for stir fry online, but there are plenty of others to try . . . I’ll bet you could omit the salt and brown sugar (or reduce the amounts) and use a low-sodium soy sauce; you could even make this ahead of time, though I wouldn’t leave it around for more than two or three days!
    1 1/2 teaspoon sesame oil
    1/2 teaspoon minced garlic
    1/2 teaspoon minced ginger
    1/2 cup chicken broth
    1 tablespoon soy sauce
    1 tablespoon brown sugar
    1/8 teaspoon Tabasco sauce
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 1/2 teaspoon lemon or lime juice
    1 1/2 teaspoon cornstarch
    1 tablespoon rice wine or sherry