20 Flavorful One-Pot Meals: Easy, Fast, and Surprisingly Delicious Recipes for Busy People and College Students

Recipe 1: Coconut Curry Chicken

Ingredients:

- 1 tablespoon coconut oil

- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

- 1 onion, diced

- 3 cloves garlic, minced

- 1 tablespoon curry powder

- 1 can (14 ounces) coconut milk

- 1 cup vegetable broth

- 2 carrots, sliced

- 1 red bell pepper, sliced

- Salt and pepper to taste

- Fresh cilantro for garnish

- Cooked rice or naan bread for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add chicken and cook until browned.

2. Add onion and garlic to the pot and sauté until fragrant.

3. Sprinkle curry powder over the mixture and stir well.

4. Pour in coconut milk and vegetable broth. Stir to combine.

5. Add carrots and red bell pepper to the pot. Season with salt and pepper.

6. Cover the pot and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

7. Serve over cooked rice or with naan bread. Garnish with fresh cilantro.

Tips:

- For a vegetarian version, substitute chicken with tofu or chickpeas.

- Adjust the spice level by adding more or less curry powder.

- If you prefer a thicker curry, simmer uncovered for a few extra minutes.

Recipe 2: Lemon Garlic Shrimp Pasta

Ingredients:

- 8 ounces spaghetti

- 1 pound shrimp, peeled and deveined

- 4 tablespoons butter

- 4 cloves garlic, minced

- 1 lemon, zested and juiced

- 1 cup cherry tomatoes, halved

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Cook spaghetti according to package instructions. Drain and set aside.

2. In the same pot, melt butter over medium heat. Add minced garlic and cook until fragrant.

3. Add shrimp to the pot and cook until they turn pink and are cooked through.

4. Stir in lemon zest, lemon juice, and cherry tomatoes. Season with salt and pepper.

5. Return cooked spaghetti to the pot and toss to combine with the sauce.

6. Cook for an additional 1-2 minutes, allowing the flavors to meld together.

7. Serve hot, garnished with fresh parsley.

Tips:

- Add a pinch of red pepper flakes for a hint of heat.

- For a gluten-free option, use gluten-free spaghetti or spiralized zucchini noodles.

- Substitute shrimp with chicken or tofu for a different protein.

Recipe 3: Moroccan Chickpea Stew

Ingredients:

- 2 tablespoons olive oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon ground cinnamon

- 1 can (14 ounces) diced tomatoes

- 2 cans (14 ounces each) chickpeas, drained and rinsed

- 2 cups vegetable broth

- 1 sweet potato, peeled and diced

- 1 cup frozen peas

- Salt and pepper to taste

- Fresh cilantro for garnish

- Couscous or quinoa for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.

2. Stir in cumin, coriander, and cinnamon. Cook for an additional minute to toast the spices.

3. Add diced tomatoes, chickpeas, vegetable broth, and sweet potato to the pot. Season with salt and pepper.

4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potato is tender.

5. Stir in frozen peas and cook for an additional 5 minutes, until heated through.

6. Serve the stew over couscous or quinoa. Garnish with fresh cilantro.

Tips:

- Feel free to add other vegetables like carrots or zucchini.

- Customize the spice level by adjusting the amount of cumin and cinnamon.

- Top with a dollop of Greek yogurt for a creamy twist.

Recipe 4: Teriyaki Tofu Stir-Fry

Ingredients:

- 1 tablespoon sesame oil

- 1 block (14 ounces) firm tofu, drained and cubed

- 2 cups mixed vegetables (such as bell peppers, broccoli, and snow peas)

- 3 tablespoons soy sauce

- 2 tablespoons honey

- 2 cloves garlic, minced

- 1 teaspoon grated ginger

- 2 green onions, chopped

- Cooked rice or noodles for serving

- Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.

2. Add tofu to the skillet and cook until golden brown on all sides. Remove tofu from the skillet and set aside.

3. In the same skillet, add mixed vegetables and stir-fry until crisp-tender.

4. In a small bowl, whisk together soy sauce, honey, garlic, and ginger. Pour the sauce into the skillet and stir well.

5. Return the cooked tofu to the skillet and toss to coat with the sauce.

6. Cook for an additional 1-2 minutes until the tofu is heated through.

7. Serve over cooked rice or noodles. Garnish with chopped green onions and sesame seeds.

Tips:

- Experiment with different vegetables and add-ins like mushrooms or water chestnuts.

- For a gluten-free option, use tamari instead of soy sauce.

- Substitute tofu with chicken or shrimp if desired.

Recipe 5: Spanish Paella

Ingredients:

- 2 tablespoons olive oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 chorizo sausage, sliced

- 2 cups Arborio rice

- 1 teaspoon smoked paprika

- 1/2 teaspoon saffron threads

- 4 cups chicken or vegetable broth

- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces

- 1 pound shrimp, peeled and deveined

- Salt and pepper to taste

- Lemon wedges for serving

- Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large paella pan or skillet over medium heat. Add onion and garlic, and sauté until softened.

2. Stir in red and yellow bell peppers, and cook for a few minutes until they begin to soften.

3. Add sliced chorizo and cook until slightly browned.

4. Sprinkle in Arborio rice, smoked paprika, and saffron. Stir well to coat the rice with the spices.

5. Pour in chicken or vegetable broth, and add chicken thighs to the pan. Season with salt and pepper.

6. Bring the mixture to a simmer, then reduce heat

to low. Cover the pan and cook for 15-20 minutes, or until the rice is tender and the chicken is cooked through.

7. Arrange shrimp on top of the rice, cover, and cook for an additional 5 minutes until the shrimp turn pink and are cooked.

8. Serve hot with lemon wedges and garnish with fresh parsley.

Tips:

- Customize the paella by adding mussels, clams, or squid.

- Use smoked paprika for an authentic flavor.

- For a vegetarian version, omit the chicken and add more vegetables like artichokes and peas.

Recipe 6: Mexican Quinoa Skillet

Ingredients:

- 1 tablespoon olive oil

- 1 onion, diced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 1 cup corn kernels

- 1 can (14 ounces) black beans, drained and rinsed

- 1 cup quinoa, rinsed

- 1 can (14 ounces) diced tomatoes

- 1 cup vegetable broth

- 1 tablespoon chili powder

- 1 teaspoon cumin

- Salt and pepper to taste

- Avocado slices for serving

- Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, red bell pepper, and green bell pepper. Sauté until softened.

2. Stir in corn kernels, black beans, quinoa, diced tomatoes, vegetable broth, chili powder, and cumin. Season with salt and pepper.

3. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

4. Serve hot, topped with avocado slices and garnished with fresh cilantro.

Tips:

- Add diced jalapeños or hot sauce for extra heat.

- For a protein boost, add cooked ground beef or shredded chicken.

- Serve with a squeeze of lime juice for a refreshing twist.

Recipe 7: Creamy Mushroom Risotto

Ingredients:

- 2 tablespoons butter

- 1 onion, diced

- 2 cloves garlic, minced

- 8 ounces mushrooms, sliced

- 1 cup Arborio rice

- 1/2 cup white wine

- 4 cups vegetable broth

- 1/4 cup grated Parmesan cheese

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic, and sauté until softened.

2. Add sliced mushrooms to the pot and cook until they release their moisture and become golden brown.

3. Stir in Arborio rice and cook for a few minutes until the rice grains are coated with the butter.

4. Pour in white wine and cook until it is absorbed by the rice.

5. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more.

6. Continue adding broth and stirring until the rice is cooked al dente and has a creamy texture.

7. Stir in grated Parmesan cheese and season with salt and pepper.

8. Serve hot, garnished with fresh parsley.

Tips:

- Experiment with different types of mushrooms for varied flavors.

- Add a splash of heavy cream for an extra creamy risotto.

- For a vegan version, substitute butter with olive oil and omit the Parmesan cheese.

Recipe 8: Thai Peanut Noodles

Ingredients:

- 8 ounces spaghetti or rice noodles

- 2 tablespoons vegetable oil

- 1 red bell pepper, sliced

- 1 carrot, julienned

- 2 cups shredded cabbage

- 1/2 cup creamy peanut butter

- 2 tablespoons soy sauce

- 2 tablespoons lime juice

- 1 tablespoon honey

- 2 cloves garlic, minced

- 1/2 teaspoon grated ginger

- Chopped peanuts for garnish

- Fresh cilantro for garnish

Instructions:

1. Cook spaghetti or rice noodles according to package instructions. Drain and set aside.

2. Heat vegetable oil in a large skillet or wok over medium-high heat.

3. Add red bell pepper, carrot, and shredded cabbage to the skillet. Stir-fry until the vegetables are crisp-tender.

4. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger. Pour the sauce over the vegetables in the skillet.

5. Add cooked noodles to the skillet and toss to coat with the sauce.

6. Cook for an additional 1-2 minutes until heated through.

7. Serve hot, garnished with chopped peanuts and fresh cilantro.

Tips:

- Customize the dish by adding protein of your choice, such as grilled chicken or tofu.

- Adjust the spice level by adding red pepper flakes or sriracha sauce.

- Drizzle with extra lime juice for a tangy kick.

Recipe 9: Italian Sausage and Tortellini Soup

Ingredients:

- 1 tablespoon olive oil

- 1 pound Italian sausage, casings removed

- 1 onion, diced

- 3 cloves garlic, minced

- 2 carrots, sliced

- 2 stalks celery, sliced

- 1 can (14 ounces) diced tomatoes

- 4 cups chicken broth

- 1 teaspoon dried basil

- 1 teaspoon dried oregano

- 1/2 teaspoon crushed red pepper flakes

- 8 ounces cheese tortellini

- Salt and pepper to taste

- Fresh basil for garnish

- Grated Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it up into smaller pieces.

2. Add diced onion, minced garlic, sliced carrots, and sliced celery to the pot. Sauté until the vegetables are slightly softened.

3. Stir in diced tomatoes, chicken broth, dried basil, dried oregano, and crushed red pepper flakes. Season with salt and pepper.

4. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.

5. Add cheese tortellini to the pot and cook according to package instructions, until they float to the top.

6. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Tips:

- Use spicy Italian sausage for an extra kick of flavor.

- Add fresh spinach or kale for added nutrients.

- Substitute the tortellini with other pasta shapes if desired.

Recipe 10: Cajun Jambalaya

Ingredients:

- 1 tablespoon vegetable oil

- 1 onion, diced

- 1 green bell pepper, diced

- 2 stalks celery, diced

- 3 cloves garlic, minced

- 1 pound chicken breasts, boneless and skinless, cut into bite-sized pieces

- 1 pound andouille sausage, sliced

- 1 can (14 ounces) diced tomatoes

- 1 cup long-grain rice

- 2 cups chicken broth

- 1 tablespoon Cajun seasoning

- 1 teaspoon dried thyme

- Salt and pepper to taste

- Green onions for garnish

Instructions:

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion, green bell pepper, celery, and minced garlic. Sauté until softened.

2. Add chicken breast pieces and and

ouille sausage slices to the pot. Cook until the chicken is browned on all sides.

3. Stir in diced tomatoes, long-grain rice, chicken broth, Cajun seasoning, dried thyme, salt, and pepper.

4. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

5. Serve hot, garnished with chopped green onions.

Tips:

- Add shrimp or crawfish for a seafood twist.

- Adjust the spice level by adding more or less Cajun seasoning.

- Serve with crusty French bread for a complete meal.

Recipe 11: Korean Beef Bibimbap

Ingredients:

- 1 tablespoon sesame oil

- 1 pound ground beef

- 2 cloves garlic, minced

- 1 tablespoon soy sauce

- 1 tablespoon honey

- 1 teaspoon grated ginger

- 2 cups cooked rice

- 1 cup julienned carrots

- 1 cup julienned cucumbers

- 2 cups fresh spinach, blanched

- 4 fried eggs

- Sesame seeds for garnish

- Kimchi for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add ground beef and minced garlic. Cook until the beef is browned and cooked through.

2. In a small bowl, whisk together soy sauce, honey, and grated ginger. Pour the sauce over the cooked ground beef and stir well.

3. Divide cooked rice among serving bowls. Arrange julienned carrots, julienned cucumbers, blanched spinach, and cooked ground beef on top of the rice.

4. Top each bowl with a fried egg and sprinkle with sesame seeds.

5. Serve hot, with a side of kimchi.

Tips:

- For a vegetarian version, substitute ground beef with sautéed mushrooms or tofu.

- Add gochujang sauce or Sriracha for extra heat.

- Customize the vegetables based on your preference.

Recipe 12: Creamy Tomato Basil Pasta

Ingredients:

- 8 ounces penne pasta

- 1 tablespoon olive oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 can (14 ounces) diced tomatoes

- 1/2 cup tomato sauce

- 1/2 cup heavy cream

- 1/4 cup grated Parmesan cheese

- 1/4 cup chopped fresh basil

- Salt and pepper to taste

Instructions:

1. Cook penne pasta according to package instructions. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic. Sauté until softened.

3. Stir in diced tomatoes, tomato sauce, and heavy cream. Bring the mixture to a simmer.

4. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld together.

5. Stir in grated Parmesan cheese and chopped fresh basil. Season with salt and pepper.

6. Add cooked penne pasta to the skillet and toss to coat with the sauce.

7. Serve hot, garnished with additional Parmesan cheese and fresh basil.

Tips:

- Add cooked chicken or shrimp for a protein-packed meal.

- Sprinkle red pepper flakes for a hint of spice.

- Serve with garlic bread for a complete meal.

Recipe 13: Lemon Herb Roasted Chicken and Vegetables

Ingredients:

- 4 chicken thighs, bone-in and skin-on

- 1 pound baby potatoes, halved

- 1 cup baby carrots

- 1 tablespoon olive oil

- 2 tablespoons lemon juice

- 2 cloves garlic, minced

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large baking dish, arrange chicken thighs, baby potatoes, and baby carrots.

3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.

4. Pour the lemon herb mixture over the chicken and vegetables. Toss to coat everything evenly.

5. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Serve hot, garnished with fresh parsley.

Tips:

- Add other vegetables like Brussels sprouts or asparagus for variety.

- Marinate the chicken in the lemon herb mixture for a few hours before roasting for enhanced flavor.

- For a crispier chicken skin, broil the dish for a couple of minutes before serving.

Recipe 14: Coconut Curry Lentil Soup

Ingredients:

- 1 tablespoon coconut oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tablespoon grated ginger

- 2 tablespoons curry powder

- 1 cup red lentils

- 1 can (14 ounces) coconut milk

- 4 cups vegetable broth

- 1 cup diced tomatoes

- 2 cups chopped spinach

- Salt and pepper to taste

- Fresh cilantro for garnish

- Lime wedges for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until softened.

2. Stir in curry powder and cook for a minute until fragrant.

3. Add red lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Season with salt and pepper.

4. Bring the soup to a boil, then reduce heat to low. Cover the pot and simmer for 20-25 minutes, or until the lentils are tender.

5. Stir in chopped spinach and cook for an additional 5 minutes until wilted.

6. Serve hot, garnished with fresh cilantro and lime wedges.

Tips:

- Customize the spice level by adding more or less curry powder.

- Add diced bell peppers or sweet potatoes for additional vegetables.

- Serve with naan bread or rice for a complete meal.

Recipe 15: Mexican Chicken Tortilla Casserole

Ingredients:

- 1 tablespoon olive oil

- 1 onion, diced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 2 cloves garlic, minced

- 1 pound chicken breasts, boneless and skinless, cooked and shredded

- 1 can (14 ounces) black beans, drained and rinsed

- 1 can (14 ounces) diced tomatoes

- 1 cup corn kernels

- 1 teaspoon chili powder

- 1 teaspoon cumin

- Salt and pepper to taste

- 6 corn tortillas, cut into quarters

- 1 cup shredded cheddar cheese

- Chopped fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Heat olive oil in a large skillet over medium heat. Add diced onion, diced red bell pepper, diced green bell pepper, and minced garlic. Sauté until softened.

3. Stir in shredded chicken, black beans, diced tomatoes, corn kernels, chili powder, cumin, salt, and pepper. Cook for 5 minutes to allow the flavors to meld together.

4. Grease a baking dish. Arrange half of the corn tortilla quarters on

the bottom of the dish.

5. Spread half of the chicken and vegetable mixture on top of the tortillas. Sprinkle with half of the shredded cheddar cheese.

6. Repeat the layers with the remaining tortillas, chicken mixture, and shredded cheese.

7. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

8. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

9. Serve hot, garnished with chopped fresh cilantro.

Tips:

- Add diced jalapeños or green chilies for extra heat.

- Top the casserole with sour cream or guacamole before serving.

- Substitute the chicken with ground beef or turkey if preferred.

Recipe 16: Mediterranean Quinoa Salad

Ingredients:

- 1 cup quinoa

- 2 cups water

- 1 cup cherry tomatoes, halved

- 1 cucumber, diced

- 1/2 red onion, thinly sliced

- 1/2 cup Kalamata olives, pitted and halved

- 1/2 cup crumbled feta cheese

- 1/4 cup chopped fresh parsley

- 1/4 cup chopped fresh mint

- 2 tablespoons olive oil

- 2 tablespoons lemon juice

- Salt and pepper to taste

Instructions:

1. Rinse quinoa under cold water. In a medium pot, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is cooked. Fluff with a fork and let it cool.

2. In a large bowl, combine cooked quinoa, cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.

3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine.

4. Serve chilled or at room temperature.

Tips:

- Add diced bell peppers or roasted red peppers for additional flavors and colors.

- Drizzle with balsamic glaze for a tangy twist.

- Serve on a bed of mixed greens for a heartier salad.

Recipe 17: Thai Coconut Curry Shrimp

Ingredients:

- 1 tablespoon vegetable oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tablespoon grated ginger

- 2 tablespoons Thai red curry paste

- 1 can (14 ounces) coconut milk

- 1 cup vegetable broth

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 cup snow peas

- 1 pound shrimp, peeled and deveined

- 2 tablespoons fish sauce

- 1 tablespoon lime juice

- Fresh cilantro for garnish

- Cooked rice for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add diced onion, minced garlic, and grated ginger. Sauté until softened.

2. Stir in Thai red curry paste and cook for a minute until fragrant.

3. Pour in coconut milk and vegetable broth. Bring the mixture to a simmer.

4. Add sliced red bell pepper, sliced yellow bell pepper, and snow peas to the skillet. Cook for 5 minutes until the vegetables are crisp-tender.

5. Add shrimp to the skillet and cook until they turn pink and are cooked through.

6. Stir in fish sauce and lime juice. Taste and adjust the seasoning if needed.

7. Serve hot over cooked rice, garnished with fresh cilantro.

Tips:

- Add diced pineapple or

mango for a sweet and tangy flavor.

- For a spicier kick, add sliced Thai chilies or chili flakes.

- Substitute shrimp with chicken or tofu if desired.

Recipe 18: Moroccan Chickpea Stew

Ingredients:

- 1 tablespoon olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon cayenne pepper (optional)

- 1 can (14 ounces) diced tomatoes

- 2 cups vegetable broth

- 2 cups cooked chickpeas

- 1 cup chopped carrots

- 1 cup chopped zucchini

- 1/2 cup dried apricots, chopped

- Salt and pepper to taste

- Chopped fresh cilantro for garnish

- Cooked couscous for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until softened.

2. Stir in ground cumin, ground coriander, ground turmeric, ground cinnamon, and cayenne pepper. Cook for a minute until fragrant.

3. Add diced tomatoes, vegetable broth, cooked chickpeas, chopped carrots, chopped zucchini, and chopped dried apricots to the pot. Season with salt and pepper.

4. Bring the stew to a boil, then reduce heat to low. Cover the pot and simmer for 20-25 minutes, or until the vegetables are tender.

5. Serve hot over cooked couscous, garnished with chopped fresh cilantro.

Tips:

- Add raisins or prunes for additional sweetness.

- Serve with a dollop of Greek yogurt for a creamy touch.

- Sprinkle with toasted almonds or pine nuts for added crunch.

Recipe 19: Hawaiian Pineapple Fried Rice

Ingredients:

- 1 tablespoon vegetable oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 red bell pepper, diced

- 1 cup diced pineapple

- 1 cup cooked and chilled rice

- 1/2 cup frozen peas, thawed

- 1/2 cup cooked and diced ham

- 2 tablespoons soy sauce

- 1 tablespoon oyster sauce (optional)

- 1/2 teaspoon sesame oil

- 2 green onions, sliced

- Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add diced onion, minced garlic, and diced red bell pepper. Sauté until softened.

2. Stir in diced pineapple and cook for 2-3 minutes until slightly caramelized.

3. Add cooked and chilled rice, thawed peas, and diced ham to the skillet. Stir well to combine.

4. Drizzle soy sauce and oyster sauce (if using) over the rice mixture. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.

5. Drizzle sesame oil over the fried rice and toss to coat.

6. Serve hot, garnished with sliced green onions.

Tips:

- Add cooked shrimp or chicken for added protein.

- For a vegetarian version, omit the ham and add extra vegetables like diced carrots or broccoli florets.

- Top with toasted coconut flakes for a tropical twist.

Recipe 20: Greek Lemon Chicken and Potatoes

Ingredients:

- 4 chicken drumsticks

- 4 chicken thighs

- 4 medium potatoes, quartered

- 1/4 cup olive oil

- 3 tablespoons lemon juice

- 3 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper to taste

- Fresh parsley for garnish

- Lemon wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a large baking dish, arrange chicken drumsticks, chicken thighs, and quartered potatoes.

3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper.

4. Pour the lemon herb mixture over the chicken and potatoes. Toss to coat everything evenly.

5. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.

6. Serve hot, garnished with fresh parsley and lemon wedges.

Tips:

- Add sliced red onion or cherry tomatoes for added flavors and colors.

- For a healthier version, use skinless chicken pieces.

- Serve with a side of Greek salad or tzatziki sauce.