I like to keep chicken thighs in the freezer, they thaw quickly and make a good dinner. Today I'm using my new carbon steel wok, which my mom bought me for Christmas, from the Wok Shop in San Francisco's Chinatown. I'll tell the story of that later. It works much better than my old, heavy, cast iron wok made by a German company.
Shrimp is from the freezer, rice is cold leftover, with egg, daikon, onions and greens. Really fast with close to no prep. From Grace Young's Stir-Frying to the Sky's Edge, p. 246.