Stir Fry Bowl

A simple take on an Asian stir fry. All the nutrients and protein with less time, effort, and cost. 

• 2 cups dry rice 

• Frozen pea, corn, carrot mix 

• 3-4 chicken breasts 

• 1 bag frozen shrimp 

• 6 Tbsp coconut aminos 

• 6 eggs, divided (1 per each serving)

1. Preheat oven to 350 F / 180 C. Season chicken on both sides with olive oil, salt, pepper, and garlic powder. Place on a foiled sheet tray and bake for 20-25 minutes. To check chicken, use a knife to cut through the thickest end of the breast to check that meat is no longer pink. 

2. In a large sized pot, cook 2 cups of dry rice, according to package instructions. (Typically, rice is cooked at a 2:1 ratio, water:dry rice. Combine into the pot, bring water to a boil, and then turn down the heat to simmer for 20 minutes or until water has all been absorbed.) 

3. Put frozen vegetable mix in a microwave safe bowl. Cover and microwave according to package directions. Once heated, add to cooked rice and mix. 

4. Prepare shrimp according to package instructions. (For ease's sake, I typically buy deshelled and deveined cooked frozen shrimp. I then allow shrimp to thaw in a bowl of warm water.) Once shrimp is thawed/prepared add to rice, vegetable mixture and stir. 

5. Once chicken is done, remove from the oven and dice. Add to the rice pot.

6. Divide stir fry into 6 meal prep containers. 

7. Put 1-2 Tbsp of coconut aminos on top and mix until fully coated. (I personally prefer coconut aminos over soy sauce as it still provides that great umami taste while being a bit on the sweeter rather than salty side. Sauce is completely up to personal preference. A drizzle of Yum Yum sauce would also be incredible.) 

8. Prepare one egg per portion to your liking. I typically make a fried or scrambled egg. You can add the egg on top while preparing the meal or later when you’re ready to eat, whichever you prefer. 

9. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.