Meal prep means raiding the fridge; and raiding the pantry, too. For once I took the time to fix a proper supper: a stir-fry.

From the fridge, half a medium zucchini, thinly sliced; ditto one-quarter of a small red onion; and I minced a clove of garlic.

Yesterday I cooked a pot of brown rice, and I got out some of that. There were peas in the freezer, and I used some of them, too. And I had ground ginger and soy sauce on hand.

Now for the pantry. I opened a 5-oz can of chicken breast and used half of it.  Last time I made stir-fry I forgot the can of sliced water chestnuts, but today I remembered it. Again, I used half of it.

The prep, as always, took longer than the cooking. I heated a teaspoon or two or coconut oil in my large skillet. First the onion went in; then the zucchini. Then, just before adding the rice/chicken/water chestnuts/peas, I put in the garlic. Be careful when you use garlic in anything sauteed or fried. It burns easily; and then the whole dish has a weird, bitter taste.

After I had put in the rice mixture, I kept stirring it to heat it all well, and added the soy sauce.

It sure was nice to have a REAL supper, even though it meant raiding the fridge!