The Best Easy And Healthy Stir-Fry Recipe (Interchangeable Ingredients!)

I could literally have this every day: this stir-fry recipe is so tasty, you can easily mix it up AND you can prep it before you cook it. The main ingredients are interchangeable, so you can make so many varieties of this – the recipe works as a base to start off, then you can add or remove whatever you like, but I love this combination so much. This is a chicken and vegetable stir-fry with an egg-fried rice side.

This post will come with an IGTV with a brief explanation of the steps (this is the detailed post), so if you want to use that to follow along too, that will be up on my Instagram.

Hope you enjoy it and let me know if you try it!




  • 200-250g of Basmati rice
  • 4 eggs (whisked)
  • Peas (optional – you can put as much as you like)
  • Salt and pepper for seasoning
  • Vegetable oil


You can remove the peas, as stated, but sometimes we use Singapore Noodles (or your favourite type of noodles) which you can get from most supermarkets.


  • One red pepper (cored and chopped into small, thin slices)
  • One yellow pepper (cored and chopped into small, thin slices)
  • 2 carrots (peeled and grated)
  • Half a red onion (peeled and thinly sliced)
  • A stir-fry packet of your choice (I chose a ‘mixed vegetable’ packet from Sainsbury’s)
  • 3 chicken breast fillets (cut into very thin slices – make sure they’re not thick)
  • Salt and pepper for seasoning
  • Sweet chilli sauce (we normally use close to a whole bottle or the whole bottle)
  • Vegetable oil


You can really add any vegetables you like for this – that’s the beauty of this recipe! For the protein option, we’ve also tried this with prawns and it’s amazing, but I’ve seen similar recipes with beef as an option, so again, any protein you like.


  1. Bring to boil a medium sized saucepan filled up just over ¾ of the way with water and add salt. Start defrosting some peas at this point if you’re adding peas.
  2. Crack 4 eggs into a bowl and season with salt and pepper before whisking it all together.
  3. Heat a small amount of vegetable oil in a pan at a medium temperature. Whilst this is heating up, weigh the rice out. Pour the eggs into the pan once heated to start making a thin omelette. Start to gently drag the egg into the centre of the pan with a fork so it doesn’t stick and cooks through thoroughly. You should start to see the eggs cook through around the edges and in the middle in line formations. Flip and make sure it’s cooked all the way through till you have an omelette and place on a plate.
  4. Pour the rice into the pot of water and bring to a simmer. Check how long your rice should cook for at the back of your packet (mine was 10-12 minutes).
  5. Prepare vegetables and protein of your choice (if you’re using the same as mine, see how I prepared them in the ingredients list).
  6. Take the rice out once cooked, putting it aside and start chopping your omelette into cubes.
  7. Heat some oil in big frying pan or wok at a high heat. Once hot, start by adding your chicken and season it with salt and pepper. Make sure to cook the chicken through thoroughly. Once the chicken is cooked, add your vegetables (if you’re using the same ingredients as me, start by adding the peppers and onions as they take a bit longer to cook, then add the carrots and the stir-fry packet before mixing together).
  8. Add some oil in a separate wok or big frying pan, heating at a medium-high temperature. Add the rice to the wok, slowly adding in your peas and then the egg, making sure to combine everything. Whilst this is happening, make sure to keep an eye on your stir-fry and add the sweet chilli sauce to the stir-fry (you’ll have to multitask here!). Once the sweet chilli sauce is in, bring the stir-fry to a low heat.
  9. Once everything is cooked, serve up and enjoy!

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