Frugal Chicken Fried Rice

I’m sharing another one of my budget go-to recipes this week.

Its an easy weeknight dinner recipe that the kids will love (and so will you). It’s also super cost-effective and it’s often a weekly meal on our meal planner.  

You can also adjust the portions to fit your family and preferences, or add / remove items for your own substitutions. It’s a very forgiving recipe.

If you would like to see all of my budget recipes click here.


  • 350gm Basmati Rice (I don’t buy rice at Aldi. It’s much cheaper to buy in bulk either at Coles/Woolworths when they have a ½ price sale or at an Indian/ international grocer
  • 1 diced Aldi Chicken Breast fillet  
  • 1 tablespoon of Aldi Vegetable Oil 
  • 2 tablespoons of Aldi Teriyaki Sauce   
  • 1 cup of steamed Aldi Frozen Tri-mix Vegetable Mix (Corn, Peas and Carrot) 
  • 150gms of Aldi Shredded Ham (Note: it comes in a two pack, so I just use one pack
  • 2 eggs lightly beaten (Optional
  • Salt and Pepper 
  • Crispy fried onions (Optional: You’ll find these at your local Indian or international grocer. They are also available at Woolworths/Coles but can be more expensive)  
  • Soy sauce, Kewpie, and other condiments as desired. 


  1. Cook your Basmati Rice as per your preference (Note: If possible, cook this the day before and keep in the fridge overnight. If you can’t do this that’s okay and it comes out awesome anyway).  
  2. Heat up the vegetable oil in a wok on medium heat.  
  3. Then add the diced chicken fillet and cook until the outside is brown.  
  4. Add the Teriyaki Sauce and make sure the chicken is well coated in it.  
  5. Add the drained steamed vegetable mix and mix together.  
  6. Then turn the wok to a lower temperature whilst you cook the egg mixture. I typically use a fry pan and will fry into one pancake looking egg. Once its cooked I will slice up and set aside.  
  7. Once the egg is cooked and set aside add your rice to the wok and turn the heat back to medium.  
  8. Then stir or fold everything in the wok together, and make sure everything is well coated and combined. 
  9. Cook until the rice is heated through, and check to ensure your chicken is cooked through. 
  10. Then turn off the wok and add your egg and crispy onions on top to serve. I like to serve directly from the wok, but that’s up to you. 

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