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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Easy Scrolls (Ham and Cheese or any flavour you desire)

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

I have been using this recipe for about 4 years in my Thermomix (maybe more). You could also use a mixer with a dough hook to make this recipe (no need to have a Thermomix).

My kids love these, and it’s an easy lunch when you don’t have a lot in the cupboards/fridge. I purchased my flour from Costco in bulk a few years ago and it’s still going strong (12.5kgs of it). I estimate the main cost of this recipe is the fillings you use.

I’ve written this recipe so you can make the scroll base dough and then add your own fillings. My favourites are Ham and Cheese, and Vegemite and Cheese. You could also do cinnamon scrolls or spinach and feta (you can be as inventive as you want).

If you would like to see all of my previous budget recipe posts click here.

Ingredients for the Scroll Base 

  • 1 ¼ Cups of warm water 
  • 2 tsp instant yeast (Note: I keep mine in the freezer mine and it lasts forever. I’ve had mine for about 2 years no joke) 
  • 1 ½ tsp vegetable oil 
  • 3 cups of plain (all purpose) flour 
  • 2 tsp salt

Customisable Filling

Feel free to be inventive and make your own flavours

  • 200gms Ham 
  • 1 ½ cups of grated cheese 
  • Tomato or BBQ Sauce (I use both as a pizza sauce on the dough, but this is up to you)


  1. Add all ingredients to the thermomix bowl.  
  2. Mix 5 SEC – SPEED 5 (Thermomix setting or equivalent settings in your mixer with dough hook).  
  3. Then scrape down the sides.  
  4. Then change the setting to dough. Then 60 SEC – KNEADING (Thermomix settings or equivalent setting in your mixer with dough hook). 
  5. Then get the dough out of the thermomix bowl and shape into a ball (that’s all tucked in on itself).  
  6. Then place the dough in a lightly oiled bowl, cover with compostable gladwrap (or other sustainable wrap), and leave in a warm place for 30 minutes to rise (prove).  
  7. Preheat your oven to 200 degrees Celsius (fan forced).  
  8. Once it has doubled place the dough on a floured surface and use a rolling pin to roll out in a rectangle shape that is 1cm thick.  
  9. Then spread your customisable ingredients on the dough.  
  10. Then carefully roll the dough into a log and cut the log up into 3cm slices.  
  11. Place the scroll slices on a baking tray and bake for 15 minutes or until golden brown.  

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Crustless Quiche

I’m sharing another one of my budget go-to recipes this time it’s a crustless quiche. I love crustless quiche because my husband is gluten and lactose intolerant, and frozen pastry that matches his dietary needs is expensive for us (so we simply avoid recipes that use it). I also love quiche because it’s a great way to use up your leftovers, and sad veggies.

I shop weekly on a Sunday, and as part of my Saturday routine will go through my fridge and find all the items I need to use up. I will then utilise these in various ways to avoid food waste. We rarely have food waste in our home as a result, and if we do it goes straight to our chickens who create the best compost around.

This recipe for crustless quiche is one of my favourite ways to use up my end of date items in my fridge, and my kids love it.

Please note this recipe has been adapted from the following recipe here.

Base Ingredients

  • 1 1/2 cups of grated cheese (150gm)
  • 2/3 cup of self-raising flour (80gm)
  • 4 eggs
  • 315mls Milk (315gm)
  • 3/4 teaspoon Mixed Herbs
  • salt and pepper to taste

Filling Ingredients

  • Your own fillings such as diced tomato, sliced bacon/ham, finely chopped broccoli/zucchini/onion, grated carrots, mushrooms, herbs etc. Be inventive.

Notes: If you want to make this gluten free or lactose free swap out the quantities of the base ingredients for the same amount of the lactose or gluten free alternative.


  1. Preheat oven at 180 Degrees Celsius (fan forced).
  2. Place all ingredients into a large mixing bowl and combine all ingredients together until they form a nice quiche batter (eg. All egg yolks and flour are combined and everything is equally mixed together).
  3. Pour batter into a baking paper lined tin.
  4. Bake for 40-45 minutes (checking at the 40 minute mark) until golden brown.
  5. Allow to cool for 10 minutes so that it’s easy to cut and eat. It will be firm to touch in the centre.
The finished result. Perfect for a light meal or lunchbox snack.

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Australian Hamburger Recipe

Following a few requests I’m keen to start sharing some of our regular recipes that help keep our grocery bill as low as possible. You will find them all tagged here ‘Frugal Recipes‘.

This is a super simple recipe we make regularly in this house. I usually do 1kg at a time (and freeze the patties) so feel free to double, triple or adapt the recipe below to your needs.


  • 500gm Beef Mince
  • 1 tbsp Mixed Herbs
  • 1/2 tbsp Onion Powder
  • 1/4 tsp Pepper
  • 1/2 cup of breadcrumbs
  • 1 egg
  • Salt to Taste


  1. Add all ingredients to a mixing bowl and use your fingers to mix together. Its ready when it comes together and can be moulded into balls (Be careful not to overwork the mixture).
  2. Form into patties. I recommend using a Hamburger Press (Link here to the one I use – under $10). Using a Hamburger Press will help you get the right shape, and they will end up looking just like the real deal.
This is the Hamburger Press I use (Link here). It’s really simple to use. I also use baking paper to make it easier to clean and remove the patties.

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