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Chicken egg-fried rice recipe
 Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. This recipe makes a really generous portion for one. You can easily make it serve two by adding some extra vegetables and a little extra chicken. Each serving provides 781 kcal, 57.8g protein, 68.9g carbohydrate (of which 6.1g sugars), 29.4g fat (of which 4.5g saturates), 4.9g fibre and 2.65g salt. 1 tsp vegetable oil1 large free-range egg, lightly beaten2 spring onions, sliced50g/1¾oz frozen peas250g pouch microwavable rice large handful leftover roast chicken (or shop-bought cooked chicken), shredded1 tsp toasted sesame oil 1 tbsp dark soy sauce 1 tsp vegetable oil 1 large free-range egg, lightly beaten 2 spring onions, sliced 50g/1¾oz frozen peas 250g pouch microwavable rice large handful leftover roast chicken (or shop-bought cooked chicken), shredded 1 tsp toasted sesame oil 1 tbsp dark soy sauce Method Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through. Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Stir in the cooked egg, toasted sesame oil and soy sauce. Serve immediately. Recipe tips You can cook your own rice, but make sure it has cooled properly before using, as it may become sticky if fried when hot. You might also need a little extra oil as pouches of rice typically contain a little oil to prevent the grains of rice sticking together. If you want to bulk out this recipe to make two portions, try adding some extra vegetables, such as frozen sweetcorn, chopped peppers, small florets of broccoli or sliced cabbage.
Cheese, tomato and pesto toastie recipe
 This clever toastie recipe uses up slightly stale bread, the last chunk of cheese and the end of a jar of pesto. Quick, easy and super-satisfying. 1 tsp pesto2 slices bread40g/1½oz cheese, such as cheddar or mozzarella, grated or sliced1 medium tomato, thinly slicedfreshly ground black pepper1 tbsp olive oilsalad, to serve 1 tsp pesto 2 slices bread 40g/1½oz cheese, such as cheddar or mozzarella, grated or sliced 1 medium tomato, thinly sliced freshly ground black pepper 1 tbsp olive oil salad, to serve Method Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted.Remove from the pan, slice in half and serve hot, with salad. Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Spread the pesto over the bread, then top one slice with the cheese and tomato. Grind over some black pepper and sandwich the two pieces of bread together. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted. Heat the oil in a large non-stick frying pan and lower the sandwich into the pan with a spatula. Cook over a low-medium heat for 3 minutes or until the underside of the bread is golden brown and the cheese has begun to melt. Flip the toastie over and cook for 2–3 minutes more or until both sides are golden and the cheese has fully melted. Remove from the pan, slice in half and serve hot, with salad. Remove from the pan, slice in half and serve hot, with salad.
Easy chicken and chorizo rice recipe
 Save on effort and washing up with this one-pot wonder that is packed with flavour. Eat some for dinner and save the rest for lunch the next day. 1 tbsp olive oil85g/3oz chorizo, halved and sliced½ large onion, sliced200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces1 garlic clove, finely sliced1 green pepper, sliced 110g/4oz basmati rice200ml/7fl oz chicken stock (made with ½ stock cube dissolved in hot water)salt and freshly ground black pepper 1 tbsp olive oil 85g/3oz chorizo, halved and sliced ½ large onion, sliced 200g/7oz chicken thigh fillets, chopped into 2½cm/1in pieces 1 garlic clove, finely sliced 1 green pepper, sliced 110g/4oz basmati rice 200ml/7fl oz chicken stock (made with ½ stock cube dissolved in hot water) salt and freshly ground black pepper Method Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away. Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Heat the olive oil in a large saucepan with a tight-fitting lid and fry the chorizo over a high heat for 1 minute. Add the onion and fry for a further minute, then add the chicken and garlic and cook for 5 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Add the pepper and basmati rice and stir well to combine. Pour in the chicken stock and stir, then turn the heat down as low as it will go, put the lid on and leave for 12 minutes. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away. Turn the heat off but do not remove the lid and leave for a further 12 minutes, then remove the lid and give it a good stir with a fork. The water should be absorbed. Season to taste with salt and black pepper and serve straight away.
Pizza on toast recipe
 Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy. 1 thick slice white or brown bread2 tbsp pasta sauce, pizza topping, tomato salsa or passatathinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture 1 thick slice white or brown bread 2 tbsp pasta sauce, pizza topping, tomato salsa or passata thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture Method Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese.Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot. Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Preheat the grill to a medium-high setting. Place the bread on a baking tray or grill pan and grill on one side until lightly toasted. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Turn the bread over and spread with the tomato sauce and top with the chorizo, mushrooms, or any other topping. Sprinkle with the cheese. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot. Return to the grill for a further 2–3 minutes, or until the cheese melts and the toppings are hot.
Eggy bread cheese and ham toastie recipe
 A cross between eggy bread and a cheese and ham toastie. This genius concoction makes an epic brunch or lunch. In November 2023, this recipe was costed at an average of £2.32 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 4 free-range eggs 1 tbsp vegetable oil4 slices medium or thinly sliced brown bread60g/2¼oz mature cheddar, grated4 slices wafer thin ham4 soft lettuce leaves1 tomato, thinly slicedsalt and freshly ground black pepper 4 free-range eggs 1 tbsp vegetable oil 4 slices medium or thinly sliced brown bread 60g/2¼oz mature cheddar, grated 4 slices wafer thin ham 4 soft lettuce leaves 1 tomato, thinly sliced salt and freshly ground black pepper Method Beat the eggs with some salt and pepper in a bowl. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier.Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich.Slide onto a serving plate and repeat to make a second sandwich. Beat the eggs with some salt and pepper in a bowl. Beat the eggs with some salt and pepper in a bowl. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier. Heat a splash of the oil in a large non-stick frying pan and pour in half of the egg mixture. Lay two slices of bread in the pan, then quickly turn them over so both sides are coated with egg. Cook for 2 minutes until the underside is golden then carefully flip over the bread slices. Sliding a spatula under both slices of bread should make this easier. Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich. Scatter half of the cheese on one slice of bread and lay half of the ham on top. Place half of the lettuce and tomato on the other slice. Fold in the edges of the eggy mixture around the bread slices and then flip over the cheesy bread slice to enclose the filling and make a sandwich. Slide onto a serving plate and repeat to make a second sandwich. Slide onto a serving plate and repeat to make a second sandwich.
Tofu fried rice recipe
 The trick to making sure your fried rice is perfect is using day-old rice (see recipe tip). Only add the peas and sweetcorn at the last minute so they retain a bit of crunch – that way they contrast really nicely with the creamy tofu. This recipe is part of a Budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.44 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. Nutrition information can be found in the tips. 1 tsp vegetable oil 3 spring onions, thinly sliced, sliced green parts reserved to garnish2 garlic cloves, finely chopped or grated80g/2¾oz leftover cooked rice (see recipe tip)200g/7oz silken tofu, roughly crumbled3 tbsp soy sauce75g/2½oz frozen peas50g/1¾oz frozen sweetcorn 1 tsp vegetable oil 3 spring onions, thinly sliced, sliced green parts reserved to garnish 2 garlic cloves, finely chopped or grated 80g/2¾oz leftover cooked rice (see recipe tip) 200g/7oz silken tofu, roughly crumbled 3 tbsp soy sauce 75g/2½oz frozen peas 50g/1¾oz frozen sweetcorn Method Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish. Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Heat the oil in a large frying pan over a medium heat. Pop in the spring onions and garlic and stir-fry for 1–2 minutes until fragrant and the onions have softened. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Turn up the heat, add the rice and fry for 2 minutes. Add the tofu and soy sauce and toss gently to combine. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish. Stir through the peas and sweetcorn and cook for 2 minutes before serving with the spring onion garnish.
Bacon and kimchi fried rice recipe
 Salty bacon combines with spicy, tangy kimchi to make this easy midweek fried rice. Top with a fried egg and some chilli sauce and you are good to go. In November 2023, this recipe was costed at an average of £1.94 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 6 rashers streaky smoked bacon, cut into 1cm/½in wide strips100g/3½oz kimchi, roughly chopped1 large carrot, coarsely grated500g/1lb 2oz cooked long-grain rice (approx. 175g/6oz uncooked rice)½ tsp dried chilli flakes 1 tbsp soy saucebunch spring onions, thinly sliced2 tbsp vegetable oil4 free-range eggschilli sauce, to serve 6 rashers streaky smoked bacon, cut into 1cm/½in wide strips 100g/3½oz kimchi, roughly chopped 1 large carrot, coarsely grated 500g/1lb 2oz cooked long-grain rice (approx. 175g/6oz uncooked rice) ½ tsp dried chilli flakes 1 tbsp soy sauce bunch spring onions, thinly sliced 2 tbsp vegetable oil 4 free-range eggs chilli sauce, to serve Method Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Cook the bacon in a large frying pan until it starts to crisp. Stir in the kimchi and carrot and cook for 1 minute. Add the rice and continue to cook, stirring regularly until the rice is piping hot. Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls. Divide the fried rice between four shallow bowls. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Wipe out the frying pan with kitchen paper, then heat the oil in the pan and quickly fry the eggs until done to your liking and place on top of the rice. Scatter over the remaining spring onions and serve with the chilli sauce. Recipe tips To make this recipe even easier you can use two packs of microwave rice instead of cooking rice.
Chicken and chorizo traybake recipe
Chicken traybake with chorizo, tomato and red peppers This lovely chicken and chorizo traybake is so generous that you’d be hard-pressed to notice it’s low-cal. A properly filling week-night dinner. Each serving provides 505 kcal, 47g protein, 27g carbohydrates (of which 15g sugars), 21g fat (of which 5.5g saturates), 11g fibre and 1g salt. 2 onions, quartered2 red peppers, seeds removed, quartered1 yellow pepper, seeds removed, quartered8 large tomatoes, preferably on the vine80g/3oz chorizo, sliced400g tin cannellini beans, drained and rinsed4 garlic cloves, bashed2 sprigs fresh rosemary8 chicken thighs, skin-on, bone-in2 tbsp olive oil1 tsp sea salt flakesfreshly ground black pepper 2 onions, quartered 2 red peppers, seeds removed, quartered 1 yellow pepper, seeds removed, quartered 8 large tomatoes, preferably on the vine 80g/3oz chorizo, sliced 400g tin cannellini beans, drained and rinsed 4 garlic cloves, bashed 2 sprigs fresh rosemary 8 chicken thighs, skin-on, bone-in 2 tbsp olive oil 1 tsp sea salt flakes freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Leave the chicken to rest for 10 minutes, then serve with the vegetables. Recipe tips For maximum flavour, use skin-on, bone-in chicken thighs. You can take off the skin after cooking to save calories if you wish.
Spicy prawn rice with fried egg recipe
 This is a super simple, super tasty dinner that's all the better for the fried egg on top! 2 tbsp groundnut oil 1 shallot, finely sliced1 clove garlic, sliced1 red chilli, sliced75g/2¾oz raw king prawns55g/2oz basmati rice, cooked to packet instructions and cooled½ tsp light soy sauce½ lime, juice only½ tsp soft dark brown sugar½ tsp tomato purée2 spring onions, sliced1 carrot, peeled into ribbons 1 free-range eggsea salt and white pepper 2 tbsp groundnut oil 1 shallot, finely sliced 1 clove garlic, sliced 1 red chilli, sliced 75g/2¾oz raw king prawns 55g/2oz basmati rice, cooked to packet instructions and cooled ½ tsp light soy sauce ½ lime, juice only ½ tsp soft dark brown sugar ½ tsp tomato purée 2 spring onions, sliced 1 carrot, peeled into ribbons 1 free-range egg sea salt and white pepper Method Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally.Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg. Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Heat 1 tablespoon of groundnut oil in a wok, add the shallot, garlic and red chilli and stir-fry for 2 minutes. Add the prawns, stir-fry for 1 minute, then add the cold rice and fry for a further minute. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally. Mix the soy sauce, lime juice, brown sugar and tomato purée together in a small bowl and add to the pan, along with the spring onions and carrot ribbons and mix well. Continue to cook over a medium heat for 5 minutes, stirring occasionally. Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat. Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg. Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg.