Get in My Belleh: Superfast Stir-fry

No time to make dinner? Hold on! Check out this Superfast Stir-fry recipe. Not even the Flash could make it faster.

Makes: 2 servings


  • 1 tsp olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced red pepper
  • 1 egg
  • 1 tbsp reduced-sodium soy sauce
  • 1 1/2 cups diced, precooked chicken
  • 1 3/4 cups cooked brown rice
  • 2 scallions, chopped
  • hot sauce

Heat oil in a nonstick skillet over medium heat. Add onion and red pepper and saute until the onion softens (3 to 5 minutes). Add the egg, stirring frequently, and continue cooking until the egg firms up (2 to 4 more minutes). Add soy sauce, chicken, rice, scallions, and hot sauce to taste; stir and cook about 3 more minutes, until well blended.

This recipe originally appeared in the July/August 2009 issue of Women’s Health.

3 replies on “Get in My Belleh: Superfast Stir-fry”

I would do the “I am a lazy college kid” method, which is:

Pre-cooked/seasoned chicken bits (I’d get big packages, cook it all up, and freeze until I needed it)
A bag of frozen “steam in the microwave” veggies
Olive oil

Put rice in rice cooker with water and a tiny bit of seasonings. Push “on”.
Drizzle a tiny bit of olive oil in a pan.
Dump chicken and veggies into pan; add seasonings.
Stir off and on until everything is cooked and/or rice is done.
Dump on plate.

Stir fries are my jam. I don’t eat meat, so I’ll often use tofu. Or nothing, because honestly if you do it right you don’t even need a protein in there. I cook the onion down to pretty much caramelized, then add whatever is in my vegetable drawer, some kind of sauce (soy, hoisin, sometimes just some wine and spices), and put it over rice or pasta. Basically, my recipe is “cut up whatever crap you have and fry it.”

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