21 Cheap, Easy Recipes for Busy Families

Looking for budget-friendly dinners that don’t take all evening? You’re in the right spot. This roundup of 21 cheap, easy recipes is perfect for hectic weeknights—think speedy skillet meals, cozy one-pot wonders, and kid-approved favorites that save both time and money. Let’s dig in!

One-Pot Spaghetti

There's nothing better than a hearty spaghetti dinner that doesn't leave a mountain of dishes. This one-pot version delivers rich marinara flavor, tender beef, and perfectly cooked pasta—all in a single pot.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb lean ground beef (80/20)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 (24 oz) jar high-quality marinara sauce
• 4 cups low-sodium beef broth
• 12 oz dried spaghetti, broken in half
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tbsp fresh basil, chopped

Instructions

1. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat until shimmering. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 minutes. Tip: Don't overcrowd—work in batches if needed.
2. Add diced onion and cook, stirring, until softened, 3-4 minutes. Stir in minced garlic and cook until fragrant, 30 seconds.
3. Season with salt and pepper. Pour in marinara sauce and beef broth; stir to combine. Bring to a boil.
4. Add broken spaghetti, pushing it down into the liquid so it's fully submerged. Reduce heat to medium-low, cover, and simmer for 12-14 minutes, stirring halfway through to prevent sticking. Tip: Check doneness a minute early to keep pasta al dente.
5. Remove from heat. Stir in Parmesan cheese until melted. Tip: Reserve some broth if you prefer saucier spaghetti—add after cheese.
6. Let rest for 2 minutes. Garnish with fresh basil. Serve with extra Parmesan.

With its silky sauce and perfectly cooked pasta, this one-pot meal is a weeknight winner. Serve it with a side of crusty garlic bread or a crisp green salad for a complete dinner.

Black Bean Quesadillas

Make dinner fast with these Black Bean Quesadillas. They’re loaded with smoky black beans, sweet corn, and melted cheese in a crispy tortilla. Perfect for a busy weeknight.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Quesadillas

• 1 tbsp rich extra virgin olive oil
• 1 small finely chopped yellow onion
• 2 cloves minced fresh garlic
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp fine sea salt
• 1/4 tsp finely ground black pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 large (10-inch) flour tortillas
• Sour cream and salsa for serving (optional)

Instructions

1. Heat rich extra virgin olive oil in a large nonstick skillet over medium heat until shimmering. (Tip: Nonstick prevents sticking and ensures even browning.)
2. Add finely chopped yellow onion and cook, stirring occasionally, until softened, about 3 minutes. (Tip: Don’t rush; translucent onions add sweet depth.)
3. Add minced fresh garlic and cook until fragrant, about 30 seconds.
4. Stir in drained black beans, thawed corn, ground cumin, smoked paprika, fine sea salt, and finely ground black pepper. Cook for 2–3 minutes until heated through. (Tip: Let filling cool slightly before assembling to avoid soggy tortillas.)
5. Wipe skillet clean. Place one flour tortilla in the skillet over medium heat. Sprinkle 1/4 cup sharp cheddar and 1/4 cup Monterey Jack on one half of the tortilla.
6. Spoon 1/4 of the bean-corn mixture on top of the cheese. Fold the other half over to form a half-moon. (Tip: Don’t overstuff or they’ll be hard to flip.)
7. Cook until golden brown on the bottom, about 2–3 minutes. Press down gently with a spatula, then carefully flip and cook the other side until golden and cheese is melted, another 2 minutes.
8. Repeat with remaining tortillas. Cut into wedges and serve immediately with sour cream and salsa if desired.

Hungry? These quesadillas are crisp on the outside, gooey inside. Serve with a dollop of sour cream and fresh salsa for a burst of freshness.

Chicken and Rice Casserole

For a no-fuss weeknight dinner that delivers creamy comfort, this chicken and rice casserole uses juicy bone-in thighs and pantry staples. It's a one-dish meal that requires minimal prep and yields maximum flavor.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• 1 1/2 cups long-grain white rice
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup low-sodium chicken broth
• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels; season both sides with 1/2 tsp salt and 1/4 tsp pepper.
2. In a large bowl, whisk together cream of mushroom soup, chicken broth, remaining 1/2 tsp salt, 1/4 tsp pepper, and dried thyme until smooth.
3. Stir in the rice, chopped onion, and minced garlic until fully combined.
4. Pour the rice mixture into a 9×13-inch baking dish. Arrange chicken thighs skin-side up on top, nestling them into the rice.
5. Brush chicken skins with melted butter for golden crispness.
6. Cover tightly with foil and bake for 35 minutes. Remove foil and bake another 10–15 minutes, until rice is tender and chicken reaches 165°F internal temp.
7. Tip: Let casserole rest 5 minutes before serving so the rice can absorb remaining liquid. For extra crunch, broil the chicken for 2 minutes after baking.
8. Tip: Use a sturdy casserole dish to prevent scorching; glass or ceramic works best.
9. Tip: If using chicken broth from concentrate, reduce salt in recipe to avoid oversalting.

Creamy, tender, and deeply satisfying, this casserole is perfect with a side of steamed green beans or a crisp salad. The rice soaks up all the savory flavors, while the chicken stays juicy under its crispy skin.

Ground Beef Tacos

Dinner doesn't get easier than these Ground Beef Tacos. Packed with seasoned beef, fresh toppings, and melty cheese, they're a weeknight win.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 tbsp vegetable oil
• 1 lb lean ground beef
• 1 packet (1 oz) taco seasoning
• 1/2 cup water
• 8 small corn tortillas
• 2 cups freshly shredded iceberg lettuce
• 1 cup diced ripe Roma tomatoes
• 1 cup shredded sharp cheddar cheese

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb lean ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Tip: Use a spatula to break the beef into small pieces for even browning.
3. Drain excess fat if desired, then stir in 1 packet taco seasoning and 1/2 cup water. Bring to a simmer.
4. Reduce heat to medium-low and let the beef simmer until the sauce thickens, about 3-4 minutes. Tip: For extra flavor, let it simmer a bit longer.
5. While beef cooks, warm the tortillas. Wrap 8 small corn tortillas in a damp paper towel and microwave for 30 seconds, or heat in a dry skillet for 10 seconds per side.
6. Assemble tacos: divide beef among tortillas, then top with shredded lettuce, diced tomatoes, and shredded cheese. Tip: Toast tortillas directly on a gas burner for a charred flavor.

Once assembled, the tacos are a perfect balance of savory, cool, and creamy. The seasoned beef is the star, while fresh toppings add crunch. Serve with a side of salsa or refried beans for a complete meal.

Egg and Tomato Noodle Stir-fry

Using just a handful of pantry staples, you can whip up this Egg and Tomato Noodle Stir-fry in under 20 minutes. It's a savory, satisfying meal that beats takeout any night.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

• 2 large farm-fresh eggs
• 2 medium ripe Roma tomatoes, cut into wedges
• 6 oz dried lo mein noodles
• 2 tbsp rich extra virgin olive oil
• 2 cloves fresh garlic, minced
• 1 tbsp finely chopped fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp brown sugar
• 1/4 tsp finely ground black pepper
• 2 green onions, sliced for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
2. While noodles cook, whisk eggs in a small bowl until yolks and whites are fully combined. Set aside.
3. Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. Add tomatoes and cook, tossing occasionally, until they start to soften and release juices, about 2 minutes. Transfer to a plate.
4. Reduce heat to medium. Add remaining 1 tbsp olive oil to the wok. Add garlic and ginger; stir-fry for 30 seconds until fragrant. Do not let them burn.
5. Push garlic and ginger to the side. Pour eggs into the empty space. Let them set for 10 seconds, then scramble gently until just cooked but still moist, about 30 seconds.
6. Return tomatoes to the wok. Add cooked noodles, soy sauce, sesame oil, brown sugar, and black pepper. Toss everything together over high heat for 1–2 minutes until noodles are heated through and evenly coated.
7. Taste and adjust seasoning—add a splash more soy sauce if needed. Serve immediately, garnished with sliced green onions.

Noodles stay delightfully chewy while eggs remain tender and tomatoes burst with acidity. For extra heat, toss in a pinch of red pepper flakes or serve with a drizzle of chili oil.

Tuna Melt Sandwich

Every tuna melt lover knows the crunch of golden bread and oozy cheese is pure comfort. This version uses sharp cheddar and a quick broil for the perfect balance.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

• 2 cans (5 oz each) solid white tuna in water, drained and flaked
• 1/3 cup full-fat mayonnaise
• 1/4 cup finely diced celery
• 2 tbsp finely diced red onion
• 1 tbsp fresh lemon juice
• 1/4 tsp finely ground black pepper
• 1/8 tsp salt
• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 4 slices sharp cheddar cheese (about 4 oz)

Instructions

1. In a medium bowl, combine flaked tuna, mayonnaise, celery, red onion, lemon juice, pepper, and salt. Mix until well combined. Tip: Don't overmix to keep texture.
2. Spread butter evenly on one side of each bread slice.
3. Place 2 bread slices buttered side down on a baking sheet. Divide tuna mixture evenly onto each slice. Top each with 2 slices cheddar cheese.
4. Top with remaining bread slices, buttered side up.
5. Preheat broiler to high. Broil sandwiches 5-6 inches from heat until bread is golden and cheese is melted, about 3-4 minutes. Watch closely to avoid burning. Tip: Rotate pan halfway for even browning.
6. Remove from oven, let cool 1 minute, then cut diagonally. Tip: Use a serrated knife for clean cuts.

Zesty lemon and crisp celery cut through the richness, while the broiled cheddar forms a crackling crust. Serve with a dill pickle spear or tomato soup for a classic diner experience.

Quick Vegetable Curry

Stir together curry paste and coconut milk for a speedy weeknight curry that packs big flavor. This quick vegetable curry comes together in under 30 minutes with simple ingredients.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Curry Base

• 2 tbsp virgin coconut oil
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 tsp fine sea salt
• 1 tbsp fresh lime juice

Vegetables

• 1 cup sweet carrots, sliced into 1/4-inch rounds
• 2 cups tender broccoli florets
• 1 large fresh bell pepper (any color), sliced into strips

Instructions

1. Heat 2 tbsp virgin coconut oil in a large skillet over medium heat until shimmering.
2. Add 3 tbsp Thai red curry paste and stir constantly for 1 minute until fragrant.
3. Pour in 1 can full-fat coconut milk, stir to combine, and bring to a gentle simmer.
4. Add sliced carrots first (they take longer to cook) and simmer for 3 minutes.
5. Add broccoli florets and bell pepper strips, stirring to coat. Cook for 5–7 minutes until vegetables are tender-crisp.
6. Stir in 1 tsp fine sea salt and 1 tbsp fresh lime juice. Taste and adjust seasoning if needed.

Not only is this curry quick, but the creamy coconut and spicy curry paste create a balanced, comforting sauce. Serve over steamed jasmine rice or with warm naan for a satisfying meal.

Sheet Pan Chicken and Veggies

A sheet pan dinner that delivers perfectly roasted chicken and tender-crisp veggies with zero fuss. Just chop, toss, and roast—cleanup is a breeze.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main Ingredients

• 1½ lbs boneless skinless chicken breasts (about 2 large, patted dry)
• 3 cups fresh broccoli florets (about 1 head)
• 3 medium carrots (peeled and sliced into ½-inch rounds)
• 3 tbsp high-quality extra virgin olive oil
• 1 tsp kosher salt
• ½ tsp finely ground black pepper
• ½ tsp garlic powder

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Slice each chicken breast lengthwise into two even cutlets for faster, more even cooking.
3. In a large bowl, combine broccoli florets, carrot rounds, olive oil, salt, pepper, and garlic powder. Toss until evenly coated.
4. Place chicken cutlets on one half of the prepared sheet pan. Spread vegetables in a single layer on the other half. Do not overcrowd—use two pans if needed.
5. Roast for 20 minutes, then flip chicken and stir vegetables. Continue roasting 5–10 minutes more, until chicken registers 165°F on an instant-read thermometer and vegetables are browned at the edges.
6. Tip: Let chicken rest 5 minutes before slicing to keep juices inside.

Ultra-crisp vegetable edges and juicy, seasoned chicken make every forkful satisfying. For a complete meal, serve with warm crusty bread or a side of fluffy quinoa.

Cheesy Egg Frittata

The key to a perfect frittata is fresh ingredients. This version packs in spinach, bell peppers, and sharp cheddar for a satisfying breakfast or dinner. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Produce

• 1 cup fresh baby spinach
• 1 medium red bell pepper, diced

Dairy & Eggs

• 8 farm-fresh large eggs
• 1 cup shredded sharp cheddar cheese

Pantry

• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven's broiler and place an oven-safe 10-inch skillet on the stovetop over medium heat.
2. In a large bowl, whisk together the eggs, sea salt, and black pepper until frothy and uniform. Tip: Whisk vigorously for a lighter texture.
3. Add the olive oil to the hot skillet, swirling to coat. Add the diced bell pepper and cook for 3 minutes, stirring occasionally, until softened.
4. Add the fresh spinach and cook for 1 minute, stirring, until wilted. Spread the vegetables evenly across the skillet.
5. Pour the whisked eggs over the vegetables. Cook without stirring for 3–4 minutes, until the edges are set but the center is still slightly jiggly. Tip: Lift the edges with a spatula to let uncooked egg flow underneath.
6. Sprinkle the shredded cheddar cheese evenly over the top of the frittata.
7. Transfer the skillet to the preheated broiler and broil for 2–3 minutes, until the top is golden brown and puffed. Watch closely to prevent burning. Tip: A perfectly broiled frittata has a lightly browned, bubbly surface.
8. Remove from the oven and let rest for 2 minutes. Slice into wedges and serve warm.

Pair this frittata with a side salad or crusty toast for a complete meal. The fluffy eggs and melted cheese create a comforting texture, while the sautéed vegetables add a fresh pop. Perfect for brunch or a quick weeknight dinner.

Lentil Soup

Unlike canned versions, this lentil soup is built from scratch with humble ingredients. It’s hearty, budget-friendly, and packed with earthy flavor.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large sweet yellow onion, diced
• 3 cloves aromatic garlic, minced
• 2 large sweet carrots, peeled and diced
• 2 crisp celery stalks, diced
• 1 ½ cups earthy brown lentils, rinsed and picked over
• 6 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 dried bay leaf
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
2. Stir in the cumin and cook for 1 minute until fragrant.
3. Add the lentils, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Partially cover and simmer for 30-35 minutes, until lentils are tender. (Tip: Check lentils at 25 minutes—cooking time varies by age.)
4. Remove the bay leaf. Stir in the lemon juice. (Tip: Lemon brightens the soup without adding acidity—add just before serving.)
5. Taste and adjust seasoning if needed. (Tip: Lentils absorb salt as they cook, so season at the end.)
6. Serve hot, garnished with fresh parsley or a drizzle of olive oil if desired.

Finally, this soup is thick and deeply savory, with tender lentils and soft vegetables. For extra richness, swirl in a spoonful of yogurt or serve with crusty bread for dipping.

Peanut Noodles

Kick off your weeknight dinner with these creamy, nutty peanut noodles. They come together in under 20 minutes using pantry staples. Perfect served hot or cold.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• 8 oz spaghetti (preferably bronze-die cut for texture)
• 1/3 cup creamy natural peanut butter (no sugar added)
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh lime juice (from about 1 lime)
• 1 tbsp toasted sesame oil
• 2 tsp packed brown sugar
• 1 tbsp sriracha or chili garlic sauce
• 1/4 cup hot water
• Optional: 2 tbsp chopped peanuts, 2 sliced green onions, 1/4 cup fresh cilantro leaves

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, about 8 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, whisk together peanut butter, soy sauce, lime juice, sesame oil, brown sugar, and sriracha in a large bowl. Tip: warm peanut butter in the microwave for 10 seconds to make whisking easier.
3. Add the hot water to the bowl and whisk until smooth and pourable. The sauce should coat the back of a spoon but still flow.
4. Drain the spaghetti and transfer it directly to the bowl with the sauce. Toss thoroughly with tongs, adding reserved pasta water 1 tablespoon at a time if the sauce seems too thick. Tip: the starchy pasta water helps emulsify the sauce for a silky finish.
5. Serve immediately warm, or refrigerate for at least 30 minutes to serve cold. If serving cold, stir in a splash of water or lime juice to refresh the texture. Garnish with peanuts, green onions, and cilantro.

Once you taste these noodles, you'll never go back to plain pasta. The creamy peanut sauce clings to every strand. Leftovers keep well in the fridge – just add a splash of water before reheating.

Cheesy Corn Bake

Skip the bland side dishes—this Cheesy Corn Bake delivers creamy, golden comfort in under an hour.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

• 2 cans (15 oz each) sweet corn kernels, drained
• 1 cup whole milk
• 2 cups sharp cheddar cheese, freshly shredded (divided)
• 4 tbsp unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs, room temperature
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika (optional for color)
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together room-temperature eggs, milk, melted butter, and sour cream until smooth.
3. Stir in flour, salt, pepper, and paprika (if using) until no lumps remain.
4. Fold in drained corn and 1.5 cups of shredded cheddar cheese. Reserve the remaining 0.5 cup for topping.
5. Transfer mixture to the prepared baking dish. Sprinkle reserved cheddar and panko breadcrumbs evenly on top.
6. Bake for 30–35 minutes, until golden brown and bubbly around the edges. Let rest 5 minutes before serving.

Baked until golden and bubbly, this corn bake offers a creamy interior with a crispy, cheesy crust. Serve it alongside grilled meats or as a standalone vegetarian main with a side salad.

Salmon Patties

Nothing beats the crunch of a perfectly pan-fried salmon patty. Using canned salmon keeps this affordable and pantry-friendly, while breadcrumbs and egg bind it all together. A squeeze of lemon brightens every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 2 cans (6 oz each) wild-caught canned salmon, drained and flaked
• 1/2 cup finely ground plain breadcrumbs, plus more for shaping
• 2 farm-fresh large eggs, lightly beaten
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely grated lemon zest (from 1 large organic lemon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1/4 cup rich extra virgin olive oil (for frying)

Instructions

1. In a large bowl, combine the flaked salmon, 1/2 cup breadcrumbs, beaten eggs, parsley, lemon zest, lemon juice, salt, and pepper. Mix gently until just combined; do not overmix to keep patties tender.
2. Shape the mixture into 8 patties, about 2 inches wide and 1/2 inch thick. If mixture is too sticky, lightly dampen your hands or add a little extra breadcrumbs.
3. Place additional breadcrumbs on a plate. Lightly coat each patty on both sides, pressing gently to adhere. This ensures a crispy crust.
4. Heat the olive oil in a large nonstick skillet over medium heat until shimmering (about 350°F). Carefully place 4 patties in the skillet without overcrowding.
5. Cook for 4 minutes per side, until golden brown and crispy. Flip gently with a thin spatula to keep patties intact. Repeat with remaining patties.
6. Transfer to a paper towel-lined plate to drain briefly. Serve immediately with lemon wedges or a dollop of tartar sauce.

Zest up your plate with a side of crisp greens or tuck these patties into a toasted brioche bun. Each bite bursts with flaky salmon and bright citrus, perfect for a quick weeknight dinner.

Fried Rice

Our go-to fried rice turns leftover staples into a speedy, satisfying dinner. With day-old rice, frozen veggies, and fluffy eggs, this dish comes together in minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 4 cups day-old cooked rice (fluffy, cold)
• 1 cup frozen peas and carrots (sweet, thawed)
• 3 farm-fresh large eggs
• 3 tablespoons low-sodium soy sauce (rich)
• 2 tablespoons vegetable oil or nutty sesame oil
• 2 cloves garlic (pungent, minced)
• 1/2 cup sweet yellow onion (diced)
• 1/4 teaspoon finely ground white pepper

Instructions

1. Whisk the eggs in a small bowl; mince the garlic and dice the onion.
2. Heat 1 tablespoon of the oil in a large wok or skillet over high heat until shimmering.
3. Add the whisked eggs and scramble quickly, breaking into small curds. Transfer the eggs to a plate.
4. Add the remaining 1 tablespoon oil, then sauté the garlic and onion until fragrant, about 30 seconds.
5. Add the frozen peas and carrots and stir-fry until tender but still bright, about 2 minutes.
6. Add the cold rice, breaking up any clumps with a spatula. Spread it in an even layer and let it sear undisturbed for 1 minute.
7. Drizzle the soy sauce over the rice and toss everything together until evenly coated.
8. Return the scrambled eggs to the pan, add the white pepper, and stir-fry until heated through, about 1 minute.
9. Serve immediately.

Undeniably the best way to use up leftovers, this fried rice delivers savory, fluffy goodness in every bite. Top with a drizzle of chili oil or a sprinkle of chopped scallions for extra zing.

Conclusion

A collection of wallet-friendly meals that prove delicious dinners don’t need to be complicated or expensive. We hope these recipes bring ease and joy to your busy weeknights. Which one will you try first? Drop a comment below and don’t forget to share on Pinterest!