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.
- 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).
- Heat up the vegetable oil in a wok on medium heat.
- Then add the diced chicken fillet and cook until the outside is brown.
- Add the Teriyaki Sauce and make sure the chicken is well coated in it.
- Add the drained steamed vegetable mix and mix together.
- 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.
- Once the egg is cooked and set aside add your rice to the wok and turn the heat back to medium.
- Then stir or fold everything in the wok together, and make sure everything is well coated and combined.
- Cook until the rice is heated through, and check to ensure your chicken is cooked through.
- 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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