Tag Archives: Rice

Ricey Cheesy Mess

8 Dec


This is such a quick meal to make, and great for when you’ve almost run out of food – everything in it is pretty much guaranteed to be in the fridge. It’s also really versatile, and you can chuck almost anything in, depending on what you have or prefer. It’s not the prettiest food (hence the name!), but is really tasty and very easy to make, and is essentially a really cheap version of risotto.

It doesn’t really matter what cheese you use, but strong-flavoured is better; I use mature cheddar. The stock cube also isn’t essential, but it gives this dish a lot more flavour and just generally makes it more awesome.

Tip: if you have leftover (pre-cooked) chicken you can use that instead of the bacon, and it’s really tasty.

Serves: two people.

Cost per person: £0.42 (price based on Tesco Value ingredients).


  • 180g rice
  • 2 slices bacon
  • 75g grated cheese
  • 1 onion
  • 1 pepper
  • 1 vegetable stock cube
  • 1 garlic clove
  • 1 tsp mixed herbs
  • Vegetable oil, for frying


1) Put the rice on to boil, with the stock cube in the water.


2) Chop the onion, garlic and bacon, and fry for around 10 minutes on a low heat. Season with mixed herbs.


3) Add the pepper and fry for another 3 minutes.


4) Drain the rice and mix in the bacon and vegetables with all but a small handful of the cheese. Serve with the rest of the cheese sprinkled on the top.


Egg Fried Rice

21 Aug

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This is an extremely cheap and very easy recipe to make, and it’s great either as a dish on its own or as an accompanying dish to oriental food such as Chinese.

Leftovers should be fine to reheat for around three days if kept in the fridge, or this dish can also be eaten cold.

Tip: I’ve left the recipe vegetarian and very simple, but it would be great with some bacon if you wanted a more substantial meal – just chop it up and fry it with the mushrooms.

Serves: two people.

Cost per person: £0.42 (price based on Tesco Value ingredients).


  • 2 eggs
  • 150g mushrooms
  • 200g frozen peas
  • 1 garlic clove
  • 200g rice
  • 3 tsps soy sauce
  • Vegetable oil, for frying


1) Cook the rice for around twelve minutes, or according to the instructions on the packet. Drain and set aside.

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2) Beat the eggs and fry for around 1 minute until set, then remove from the pan and slice into strips.

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3) Chop the mushrooms and fry for around 3 minutes, until golden.

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4) Add the peas and chopped garlic to the mushrooms and fry for 1 minute.

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5) Add the rice to the pan and stir through, before adding the soy sauce.

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6) Stir the chopped egg through the rice.

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7) Serve immediately, with a little more soy sauce if you wish.

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