Stir fry

This is a classic recipe that I make quite frequently.  It's cheap, easy, and feeds a decent number of people.  This is something in common with most of my recipes.


Ingredients:

• 1 bag of frozen vegetables (or an equivalent amount of chopped fresh vegetables).  I usually use California medley or Stir-fry medley or something.
• $1
• 2 or 3 chicken breasts (depending on size and your preference)
• $6 for 3 lbs of chicken breasts
• 4-6 servings of white rice (1 - 1.5 cups of dry rice)
• $1.20 for a bag that's about 7 or so cups
• 4 - 6 eggs (depending on size and your preference)
• $1.25 for a dozen
• Probably some cooking oil
• Like $1 or $1.50 for a bottle of vegetable oil.  Or something.
• Soy sauce or Teriyaki sauce
• Either one is around $1.50
• Some spices
• I just pick one or two spices of whatever sounds good.  It's nice to have a collection of 8 to 10 spices on hand so you can mix and match.  This gives you 36 to 55 possible combinations of flavor.

Dishes and utensils needed:

• 1 small skillet and 1 large skillet
• 1 medium sauce pan (or small pot or whatever you want to call it)
• At least 1 wooden spatula, 1 wooden spoon, 1 fork
• A bowl
• The implication is that you need whatever measuring apparatuses I mentioned previously

Cook time: 45 minutes

People fed: about 4

Total cost: $3.25 (cost of oil, spices, and sauce not included)

Directions:

Start off by defrosting the chicken, using your preferred method.  When you've finished, cut the chicken up into bite-sized pieces and put them in the large skillet.  Use oil if you need to.  Cook the chicken on medium.  At the same time, start cooking the rice.  Keep an eye on it and stir it occasionally until it's done.

Go back to the chicken.  Put a moderate layer of spice on the chicken.  By this time the bottom should be starting to cook, so try to flip the pieces over.  Just make sure all sides of the pieces are getting cooked.  After you flip the pieces, add some more spice.

When the chicken looks about 3/4 cooked (still pink in parts) add the vegetables.  Do your best to get these well mixed in.  Turn the heat down a smidge and throw a lid on it.  Then mix your eggs in the bowl and put them in the small skillet.   Use salt and/or pepper at your preference.  Also, throw some more spice onto the vegetable/chicken mix.

Keep an eye on all the things.  This is generally a good time to put the rice on a lower heat and continuously stir the vegetables. If it looks like it needs more spice, then add some more.  When the eggs look cooked, add them to the vegetable mix.  Keep stirring everything until the chicken is cooked (which I'm sure it will be at this point) and the vegetables are hot.

Once everything is done, put a scoop or two of rice on your plate, the cover with a scoop or two of everything else.  Use sauce as desired.  Garnish with sesame seeds if you like.