About the Recipe
This quick stir-fry is perfect for busy days when you want something warm, filling, and affordable. Made with simple pantry staples like frozen vegetables and leftover rice, it comes together in under 12 minutes and works with any protein you already have in the fridge. Easy, flexible, and satisfying — the ideal single-serve meal.
Ingredients
1 cup frozen mixed vegetables(stir‑fry blend, peas & carrots, broccoli mix — anything works)
¾–1 cup cooked rice(use leftover rice or microwave a single‑serve pouch)
1 tbsp oil (olive, canola, or sesame)
1 small garlic clove, minced — or ¼ tsp garlic powder
¼ cup onion (fresh or frozen), optional
1 tbsp soy sauce
½ tsp onion powder
½ tsp Italian seasoning or stir‑fry seasoning
Salt & pepper to taste
Optional: splash of broth or water if pan seems dry
Optional protein add‑ins (cheap choices):
1 scrambled egg
Leftover chicken
¼ can beans
Small amount of ground turkey
Preparation
Step 1
Heat 1 tbsp oil in a skillet over medium-high heat. Add onions (if using) and cook for 1–2 minutes until softened.
Step 2
Add 1 cup frozen mixed vegetables straight from the bag. Cook for 3–5 minutes, stirring occasionally, until heated through. Add garlic (or garlic powder) and stir for 30 seconds.
Step 3
Add ¾–1 cup cooked rice to the skillet. Break up any clumps with your spatula and mix it into the veggies.
Step 4
Season the stir-fry with:
1 tbsp soy sauce
½ tsp onion powder
½ tsp Italian seasoning or stir-fry seasoning
salt & pepper to taste
Stir and cook for 2–3 minutes until everything is hot and lightly browned.
Optional add-ins:
1 scrambled egg
leftover chicken
¼ can beans
small scoop of cooked ground turkey If the pan seems dry, add a splash of broth or water.
Taste and adjust seasoning before serving.