Only $10?! These Cheap & Easy Dinners Can Feed Your Whole Family!
Recipes in this Video
Egg Fried Rice has its roots in Chinese cuisine, often enjoyed as a way to use leftover rice and ingredients. This dish embodies the principle of 'waste not, want not,' as it allows for creativity with whatever vegetables and proteins are on hand. Today, it is a beloved comfort food worldwide, with numerous adaptations reflecting local tastes.
Ingredients
- ●cooked rice
- ●eggs
- ●green onions
- ●peas
- ●carrots
- ●soy sauce
- ●sesame oil
- ●garlic
- ●ginger
- ●vegetable oil
- ●salt
- ●black pepper
- ●cooked chicken
- ●shrimp
- ●bell peppers
- ●corn
Instructions
- 1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 2Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
- 3Add diced carrots and peas; cook for 2-3 minutes until tender.
- 4Push vegetables to one side of the skillet; crack eggs into the empty side.
- 5Scramble eggs until just set, then mix with the vegetables.
- 6Add cooked rice, breaking up clumps; stir-fry for 3-4 minutes until heated through.
- 7Pour in soy sauce and sesame oil; mix well to combine.
- 8Season with salt and black pepper to taste.
- 9Add cooked chicken or shrimp if using; stir until heated.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
cooked rice
Healthier: quinoa
Cheaper: white rice
Quinoa adds protein and fiber while white rice is more economical.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is budget-friendly.
shrimp
Healthier: tofu
Cheaper: chicken
Tofu is plant-based and often less expensive than shrimp.
Techniques
Equipment
Also Known As
Lo Mein is a popular Chinese dish that features stir-fried noodles and a variety of vegetables and proteins. It is often enjoyed in Chinese restaurants and homes, particularly in urban areas. The dish's versatility allows for various ingredients based on personal preference or seasonal availability, making it a staple in many households.
Ingredients
- ●beef
- ●lo mein noodles
- ●soy sauce
- ●vegetable oil
- ●garlic
- ●ginger
- ●bell peppers
- ●carrots
- ●green onions
- ●bean sprouts
Instructions
- 1Cook lo mein noodles according to package instructions; drain and set aside.
- 2Heat vegetable oil in a large pan or wok over medium-high heat.
- 3Add minced garlic and ginger; sauté until fragrant.
- 4Add sliced beef and stir-fry until browned.
- 5Incorporate sliced bell peppers and carrots; cook until tender.
- 6Stir in cooked noodles and soy sauce; mix well to combine.
- 7Add bean sprouts and green onions; toss gently to heat through.
- 8Serve hot, garnished with additional green onions if desired.
Ingredient Alternatives
beef
Healthier: lean turkey
Cheaper: pork
Turkey is lower in fat, while pork is often less expensive.
lo mein noodles
Healthier: whole wheat noodles
Cheaper: spaghetti
Whole wheat noodles offer more fiber, while spaghetti is a budget-friendly alternative.
Techniques
Equipment
Also Known As
This dish is a fusion of traditional Korean flavors with a convenient one-pot cooking method, making it a popular choice for busy weeknight dinners.
Ingredients
- ●1 lb ground beef
- ●2 cups jasmine rice
- ●4 cups beef broth
- ●1/4 cup soy sauce
- ●2 tbsp brown sugar
- ●1 tbsp sesame oil
- ●1 tsp garlic powder
- ●1 tsp ginger powder
- ●1/2 tsp black pepper
- ●1/2 cup green onions, chopped
- ●1/2 cup carrots, diced
- ●1/2 cup peas
Instructions
- 1In a large pot, heat the sesame oil over medium heat.
- 2Add the ground beef to the pot and cook until browned, breaking it apart with a spoon.
- 3Stir in the garlic powder, ginger powder, and black pepper, cooking for an additional minute.
- 4Add the diced carrots and peas, stirring to combine with the beef.
- 5Pour in the beef broth, soy sauce, and brown sugar, mixing well.
- 6Bring the mixture to a boil, then add the jasmine rice, stirring to ensure the rice is submerged.
- 7Cover the pot and reduce the heat to low, allowing it to simmer for about 18-20 minutes or until the rice is cooked and the liquid is absorbed.
- 8Remove from heat and let it sit covered for an additional 5 minutes.
- 9Fluff the rice with a fork and stir in the chopped green onions before serving.
Equipment
Ingredients
- ●1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ●1/2 cup cashews
- ●1/4 cup soy sauce
- ●2 tbsp oyster sauce
- ●1 tbsp cornstarch
- ●1 tbsp vegetable oil
- ●1/2 cup bell peppers, sliced
- ●1/2 cup onion, sliced
- ●2 cloves garlic, minced
- ●1 tsp ginger, minced
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup green onions, chopped for garnish
Instructions
- 1In a bowl, combine the chicken pieces with soy sauce, oyster sauce, cornstarch, and black pepper. Marinate for at least 30 minutes.
- 2Heat vegetable oil in a large skillet or wok over medium-high heat.
- 3Add the marinated chicken to the skillet and stir-fry until browned and cooked through, about 5-7 minutes.
- 4Remove the chicken from the skillet and set aside.
- 5In the same skillet, add the garlic, ginger, bell peppers, and onion. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- 6Return the chicken to the skillet and add the cashews and red pepper flakes (if using). Stir to combine and heat through for another 2-3 minutes.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and garnish with chopped green onions before serving.
Equipment
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