Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

Japanese Katsu Bowls with Tonkatsu Sauce

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Japanese Katsu Bowls with Tonkatsu Sauce

  • Author: Chef Emy
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Description

Japanese Katsu Bowls with Tonkatsu Sauce are the ultimate comfort food, combining crispy, golden cutlets with fluffy rice and a savory-sweet sauce. This simple yet flavorful recipe is perfect for a quick weeknight dinner or an indulgent treat that feels like dining out.

Ingredients

Scale
  • 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs (beaten)
  • 3 cups cooked white rice (sushi rice preferred)
  • ½ cup tonkatsu sauce (store-bought or homemade*)
  • Oil for frying (vegetable or canola)
  • Fresh parsley or green onion for garnish (optional)
  • 3 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar

Instructions

  1. Pound chicken to ½-inch thickness and season with salt and pepper.
  2. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
  3. Coat each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
  4. Heat oil in a large frying pan over medium-high heat to about 350°F (175°C).
  5. Fry the cutlets for 3-4 minutes per side (for chicken) or 2-3 minutes per side (for pork) until golden and cooked through. Transfer to a paper towel-lined plate.
  6. If making homemade tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
  7. Assemble bowls by adding cooked rice, sliced cutlets, and a generous drizzle of tonkatsu sauce. Garnish with parsley or green onions, if desired. Serve immediately.

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Japanese Katsu Bowls with Tonkatsu Sauce

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Japanese Katsu Bowls with Tonkatsu Sauce

  • Author: Chef Emy
Print Recipe

Description

Japanese Katsu Bowls with Tonkatsu Sauce are the ultimate comfort food, combining crispy, golden cutlets with fluffy rice and a savory-sweet sauce. This simple yet flavorful recipe is perfect for a quick weeknight dinner or an indulgent treat that feels like dining out.

Ingredients

Scale
  • 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs (beaten)
  • 3 cups cooked white rice (sushi rice preferred)
  • ½ cup tonkatsu sauce (store-bought or homemade*)
  • Oil for frying (vegetable or canola)
  • Fresh parsley or green onion for garnish (optional)
  • 3 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar

Instructions

  1. Pound chicken to ½-inch thickness and season with salt and pepper.
  2. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
  3. Coat each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
  4. Heat oil in a large frying pan over medium-high heat to about 350°F (175°C).
  5. Fry the cutlets for 3-4 minutes per side (for chicken) or 2-3 minutes per side (for pork) until golden and cooked through. Transfer to a paper towel-lined plate.
  6. If making homemade tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
  7. Assemble bowls by adding cooked rice, sliced cutlets, and a generous drizzle of tonkatsu sauce. Garnish with parsley or green onions, if desired. Serve immediately.

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Beef Pan-Fried Noodles

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Beef Pan-Fried Noodles

  • Author: Chef Emy
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Description

Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!

Ingredients

Scale
  • 8 oz flank steak (or skirt steak) (, thinly sliced against the grain)
  • 8 oz fresh Hong Kong pan fry noodles ((or other type of thin noodles) (Footnote 1))
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup low-sodium beef broth
  • 2 tablespoons soy sauce ((*Footnote 2))
  • 2 tablespoons oyster sauce
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 2 tablespoons cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon Chinkiang vinegar
  • 1/4 teaspoon white pepper
  • 4 tablespoons peanut oil (, divided)
  • 4 heads baby bok choy (, quartered)
  • 4 cloves garlic (, minced)
  • 1 " ginger (, minced)
  • 1/2 yellow onion (, sliced)
  • 1/2 carrot (, sliced into strips)

Instructions

  1. Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
  2. Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
  3. Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
  4. Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
  5. Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (its OK if theres a hint of pink inside), transfer to a big plate, and set aside.
  6. Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
  7. Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
  8. Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
  9. Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
  10. Serve immediately as a main dish.

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Golden Steak Fried Rice

One dish that never fails to deliver on both flavor and satisfaction is the glorious Golden Steak Fried Rice. There’s something comforting about a sizzling wok, the aroma of savory ingredients dancing in the air.

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Golden Steak Fried Rice

  • Author: Chef Emy
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Description

One dish that never fails to deliver on both flavor and satisfaction is the glorious Golden Steak Fried Rice. There’s something comforting about a sizzling wok, the aroma of savory ingredients dancing in the air.

Ingredients

Scale
  • 2 Steak (6 oz each, cube)
  • 2 tablespoon Soy Sauce
  • 1.5 tablespoon Oyster Sauce
  • 1 tsp Black Pepper
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder (optional)
  • 4 Cups Cold Cooked Rice
  • 4 Eggs (separate yolks and whites)
  • 2 tbsp Butter
  • 3 Green Onion (separate whites and greens)
  • 1.5 tbsp Garlic (minced)
  • 2.5 tbsp Soy Sauce

Instructions

  1. Cut steak into bite-size cubes and marinate the steak with soy sauce, oyster sauce, black pepper, baking soda, and baking powder. Set it aside while you prep the rest of the ingredients.
  2. Add the egg yolk to cold-cooked day-old rice and mix well to ensure every grain of rice is coated in the egg yolk.
  3. In a pan, drizzle in oil and turn the heat to medium-high. Once the oil is hot, add in the beef.
  4. Let it set for around 30 seconds before pan-frying for 3-4 minutes or until all sides of the steak are brown. You can add additional cooking time depending on how you like your steak! Remove and set aside.
  5. In the same pan, add the white parts of the green onion and garlic. Saute for 30 seconds.
  6. Push everything to the side, and add beaten egg whites. Let the egg whites sit for 20 seconds before scrambling them.
  7. Next, add the rice and soy sauce. Saute on high heat for 2-3 minutes.
  8. Finally, add butter, the rest of the green onion, steak, and saute on high heat for 1-2 minutes.

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Golden Steak Fried Rice

One dish that never fails to deliver on both flavor and satisfaction is the glorious Golden Steak Fried Rice. There’s something comforting about a sizzling wok, the aroma of savory ingredients dancing in the air.

Print

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Golden Steak Fried Rice

  • Author: Chef Emy
Print Recipe

Description

One dish that never fails to deliver on both flavor and satisfaction is the glorious Golden Steak Fried Rice. There’s something comforting about a sizzling wok, the aroma of savory ingredients dancing in the air.

Ingredients

Scale
  • 2 Steak (6 oz each, cube)
  • 2 tablespoon Soy Sauce
  • 1.5 tablespoon Oyster Sauce
  • 1 tsp Black Pepper
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder (optional)
  • 4 Cups Cold Cooked Rice
  • 4 Eggs (separate yolks and whites)
  • 2 tbsp Butter
  • 3 Green Onion (separate whites and greens)
  • 1.5 tbsp Garlic (minced)
  • 2.5 tbsp Soy Sauce

Instructions

  1. Cut steak into bite-size cubes and marinate the steak with soy sauce, oyster sauce, black pepper, baking soda, and baking powder. Set it aside while you prep the rest of the ingredients.
  2. Add the egg yolk to cold-cooked day-old rice and mix well to ensure every grain of rice is coated in the egg yolk.
  3. In a pan, drizzle in oil and turn the heat to medium-high. Once the oil is hot, add in the beef.
  4. Let it set for around 30 seconds before pan-frying for 3-4 minutes or until all sides of the steak are brown. You can add additional cooking time depending on how you like your steak! Remove and set aside.
  5. In the same pan, add the white parts of the green onion and garlic. Saute for 30 seconds.
  6. Push everything to the side, and add beaten egg whites. Let the egg whites sit for 20 seconds before scrambling them.
  7. Next, add the rice and soy sauce. Saute on high heat for 2-3 minutes.
  8. Finally, add butter, the rest of the green onion, steak, and saute on high heat for 1-2 minutes.

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Cajun Sausage and Rice Skillet (One-Pan Dinner in 30 minutes!)

This Cajun Sausage and Rice Skillet is a one-pan wonder that’s as easy to make as it is full of bold, smoky flavors.

With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.

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Cajun Sausage and Rice Skillet

  • Author: Chef Emy
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Description

This Cajun Sausage and Rice Skillet is a one-pan wonder that’s as easy to make as it is full of bold, smoky flavors.With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.

Ingredients

Scale
  • 12 oz Smoked Sausage such as Andouille or Kielbasa (sliced into ½-inch rounds)
  • 1 cup Rice (long-grain white rice, rinsed)
  • 1 Bell Pepper (red, diced)
  • 1 Bell Pepper (green, diced)
  • 1 medium Onion (yellow or white, diced)
  • 3 cloves Garlic (minced)
  • 1 ½ cups Chicken Broth
  • 2 tbsp Cajun Seasoning (store-bought or homemade)
  • 1 tbsp Olive Oil
  • Salt and Pepper (to taste)
  • Fresh Parsley (optional, for garnish)
  • Green Onions (optional, for garnish)
  • Hot Sauce (optional, for serving)

Instructions

  1. Slice the sausage into ½-inch rounds.
  2. Dice the bell peppers and onion, and mince the garlic.
  3. Rinse the rice under cold water until the water runs clear.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage from the skillet and set aside.
  6. In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes, until softened.
  7. Add the minced garlic and cook for an additional minute until fragrant.
  8. Add the rinsed rice to the skillet and stir to combine with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant.
  9. Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine. Bring to a boil.
  10. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  11. Once the rice is cooked, add the sausage back to the skillet. Stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.
  12. Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.

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Cajun Sausage and Rice Skillet (One-Pan Dinner in 30 minutes!)

This Cajun Sausage and Rice Skillet is a one-pan wonder that’s as easy to make as it is full of bold, smoky flavors.

With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.

Print

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Cajun Sausage and Rice Skillet

  • Author: Chef Emy
Print Recipe

Description

This Cajun Sausage and Rice Skillet is a one-pan wonder that’s as easy to make as it is full of bold, smoky flavors.With just a few ingredients, including smoked sausage, rice, bell peppers, and Cajun seasoning, you can have a satisfying meal on the table in under 30 minutes.

Ingredients

Scale
  • 12 oz Smoked Sausage such as Andouille or Kielbasa (sliced into ½-inch rounds)
  • 1 cup Rice (long-grain white rice, rinsed)
  • 1 Bell Pepper (red, diced)
  • 1 Bell Pepper (green, diced)
  • 1 medium Onion (yellow or white, diced)
  • 3 cloves Garlic (minced)
  • 1 ½ cups Chicken Broth
  • 2 tbsp Cajun Seasoning (store-bought or homemade)
  • 1 tbsp Olive Oil
  • Salt and Pepper (to taste)
  • Fresh Parsley (optional, for garnish)
  • Green Onions (optional, for garnish)
  • Hot Sauce (optional, for serving)

Instructions

  1. Slice the sausage into ½-inch rounds.
  2. Dice the bell peppers and onion, and mince the garlic.
  3. Rinse the rice under cold water until the water runs clear.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  5. Add the sliced sausage and cook for 5-7 minutes until browned and crispy on the edges. Remove the sausage from the skillet and set aside.
  6. In the same skillet, add the diced onion and bell peppers. Sauté for about 3 minutes, until softened.
  7. Add the minced garlic and cook for an additional minute until fragrant.
  8. Add the rinsed rice to the skillet and stir to combine with the vegetables and oil. Toast the rice for about 2 minutes, stirring occasionally, until it starts to smell fragrant.
  9. Pour in the chicken broth and sprinkle in the Cajun seasoning, stirring to combine. Bring to a boil.
  10. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
  11. Once the rice is cooked, add the sausage back to the skillet. Stir everything together to combine, and cook for an additional 3-5 minutes to allow the flavors to meld.
  12. Serve hot, garnished with chopped parsley, green onions, and a drizzle of hot sauce if desired.

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Easy Shrimp Fried Rice

This easy shrimp fried rice highlights the best of Chinese takeout in a quick 20-minute recipe. Aka – it’s the best stir-fry recipe for dinner!

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Shrimp Fried Rice (Easy 20-Min Recipe)

  • Author: Chef Emy
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Description

This shrimp fried rice highlights the best of Chinese takeout in a quick 20 minute recipe. Aka – it’s the best stir-fry recipe for dinner! Watch the video below to see how I make it in my kitchen.

Ingredients

Scale
  • 1 pound large shrimp (peeled and deveined)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 3 tablespoons avocado oil
  • ½ small onion (diced)
  • 2 green scallions (thinly sliced (white and green parts separated))
  • 2 garlic cloves (minced)
  • ½ teaspoon minced ginger
  • 1 ½ cup frozen peas and carrots
  • 3 large eggs (beaten)
  • 4 cups cooked white rice
  • 3 tablespoons tamari soy sauce or coconut aminos
  • 2 teaspoons toasted sesame oil

Instructions

  1. Season the shrimp. In a medium bowl, season the shrimp with salt and pepper. Set aside.
  2. Sear the shrimp. Heat 2 tablespoons of avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes, then flip and cook for another 30 seconds, until just cooked through and opaque. Remove to a plate.
  3. Add the aromatics. Add the onion, white parts of the green onion, garlic, and ginger, and stir-fry for a minute, until fragrant.
  4. Cook the veggies. Add the frozen carrots and peas (no need to thaw), and stir-fry for 1 to 2 minutes until warmed through.
  5. Cook the eggs. Move the veggies to the side, then add the beaten eggs and quickly scramble them until they're pillowy soft.
  6. Stir-fry the rice, seasoning, and shrimp. Add the rice, shrimp, soy sauce, and sesame oil, and stir-fry until the rice and shrimp are warmed through, about 2 minutes.
  7. Garnish with green onions. Stir in the green parts of the green onions before serving.

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Copycat PF Chang’s Fried Rice Recipe

PF Chang’s is one of my favorite places and I love their Fried Rice! It’s really pretty easy to make and your whole family will love it! This recipe is ready in less than 30 minutes and you can add chicken to it to make it a meal.

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PF Changs Fried Rice

  • Author: Chef Emy
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Description

PF Chang’s Fried Rice is a huge favorite among my friends and I!! Its really pretty easy to make and ready in less than 30 minutes and you can add chicken to it to make it a meal.

Ingredients

Scale
  • 1 cup Jasmine rice
  • 1 3/4 cup chicken broth (or water)
  • 3 tsp sesame oil
  • 2 eggs
  • 1/3 cup shoestring carrots
  • 1/3 cup frozen peas
  • 1/4 cup green onion (sliced)
  • 1/3 cup fresh bean sprouts
  • 3 tbsp soy sauce
  • 1/2 tsp ground mustard
  • 1/2 tsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp molasses

Instructions

  1. Heat chicken broth (or water) in sauce pan to boiling
  2. Add rice and turn down to simmer for 15 minutes until liquid is gone and rice is fluffy
  3. While rice is cooking, whisk together soy sauce, mustard, ginger, garlic and molasses and set aside
  4. Once rice is ready remove from heat
  5. Place stir fry pan on heat and add 1 tsp of sesame oil
  6. Crack eggs into pan and scramble in pan
  7. Once eggs are scrambled, add 1 tsp sesame oil to pan
  8. Add carrots, green onion, peas and bean sprouts stir fry for 3-4 minutes
  9. Add remaining tsp of sesame oil and rice and stir fry for 3-4 minutes
  10. Spread rice around pan up around sides so rice is spread out as much as possible
  11. Add soy sauce mixture and stir fry additional 3-4 minutes
  12. Serve and top with green onions

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EASY FRIED RICE RECIPE

Enjoy this easy Fried Rice Recipe in less than 10 minutes making it perfect for busy weeknights.  Make this rice in less time than it takes to get take out. This is the best fried rice recipe that everyone will love! #eatingonadime #friedrice #skilletrecipes #easydinners

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Easy Fried Rice Recipe

  • Author: Chef Emy
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Description

Enjoy this easy Fried Rice Recipe in less than 10 minutes making it perfect for busy weeknights. Make this rice in less time than it takes to get take out.

Ingredients

Scale
  • 2 tablespoon sesame oil
  • 2 tablespoon vegetable oil
  • 4 cups cooked rice (cooled)
  • 3 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup frozen peas and diced carrots blend
  • 3 larges eggs (light beaten)

Instructions

  1. In a large skillet, pan fry the carrots and the peas in the skillet with the sesame oil and vegetable oil for about 3-5 minutes or until soft.
  2. Slide the vegetables to the side and pour in the eggs.
  3. Scramble the eggs.
  4. Then stir in the rice, soy sauce, salt, and pepper.
  5. Stir for a few minutes until rice is heated through and sauce is mixed through.
  6. Top with sliced green onions.

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