Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.

We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Fried rice is an easy dish that you can make from ingredients you probably already have.

Fried rice

Estimated cost per serving: $1.62

Ingredients: 

• 3 cups cooked rice (2 cups of boiling water + 1 cup of rice + 2 tablespoons of butter)
• 3 tablespoons vegetable oil (any oil will work)
• 1 chicken breast, cut into cubes
• 1 medium white onion, chopped
• 1 cup of frozen peas
• 2 cloves of garlic, minced
• 3 eggs, beaten
• 3 tablespoons of soy sauce

Rice cooking directions:

1. Bring water to a boil over high heat. Add butter.
2. Once the water boils, stir in the rice. Reduce heat to low and cover. Allow to simmer for 30 minutes.

Fried rice directions:

1. Heat oil in a large skillet over medium-high heat
2. Cook chicken on both sides. Once cooked all the way through, remove to a plate but keep the oil in the pan. You may want to move the oil to a cold burner to cool off before continuing.
3. Cook the onion in the leftover chicken oil until translucent and slightly browning.
4. Add garlic and cook for about one minute.
5. Add frozen peas and stir until slightly soft 
6. Push the vegetables to one side of the skillet and pour the egg into the empty space. Scramble the egg, then combine with the vegetables.
7. Add the rice, soy sauce and chicken. Stir until the chicken is warm again.

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