Looks tasty, doesn’t it? Crisp around the edges with a creamy, salty center, this dish is nourishing, satisfying, and ready in about five minutes from start to finish. Best of all, it costs just $3.42 for four large servings — yes, that includes the garnish.
I started out intending to write a short post about saving money in the kitchen and share a family favorite recipe. One hour later I realized this topic can’t be squeezed into a tiny article: it’s a way of life. I have enough to fill several posts, and over the next few days I’ll share tips, tricks, and methods to help you save money in the kitchen without sacrificing flavor or spending all day cooking.
Before we dive into that series, take a moment to consider how much you spend on food each month and how many people you feed. According to the USDA’s monthly Cost of Food reports, my family of seven would be expected to spend $804.40 per month on the “Thrifty” food plan. Yet my actual grocery budget is much lower.
I spend $500 a month to feed seven people and any guests who happen to join us at mealtime. My friend Krysta, who runs Evil Chef Mom, feeds a household that includes three teenagers and other kids, and she spends about $650–$700 a month. From what you see on our blogs, we both cook meals that look tempting and, yes, sometimes a bit fancy. Neither of us coupons obsessively or chases every sale, and no one in our families feels deprived. We simply plan and cook smart.
That puts me more than $300 under the USDA’s “Thrifty” estimate for a family my size. It’s proof that frugal doesn’t mean flavorless or boring.
Here’s the cost breakdown for today’s recipe so you can see how the $3.42 total was calculated:
- 2 cups uncooked rice from a 25 lb bag that cost $16. The bag contains about 62.5 cups, so this recipe’s rice cost is $0.51.
- 6 eggs from a dozen costing $1.50 (from our hens): $0.75.
- 1 cup shredded cheese from a 3-cup bag priced at $2.79: $0.93.
- 1 tablespoon hot sauce from a bottle with about 20 tablespoons, bottle price $2.99: $0.15.
- 1 teaspoon salt from a 1 lb box costing $2.99 (about 283 tsp per box): approximately $0.01.
- 2 tablespoons canola oil from a $1.00 container with about 60 tablespoons: $0.03.
- 8 tablespoons salsa from a jar with 22 tablespoons at $2.79 per jar: $1.04 (the biggest splurge).
Total cost for the entire recipe: $3.42. Skip the salsa and the total drops to $2.38. This is tasty, filling food that stores well in the refrigerator: make a batch, keep it airtight, and reheat a couple for lunch. Add a side salad for a complete meal. You can mix in leftover cooked meat or veggies to stretch it further. Wrapped in foil or a paper towel, it’s a convenient, economical meal on the go — far cheaper and more nutritious than most fast food or prepackaged options.
Frugal doesn’t have to feel like sacrifice. Nutrition-wise, this dish is solid: eggs provide lean protein, rice supplies carbohydrates for energy, canola oil is non-hydrogenated, and the salt amount is minimal. Compared to fast food or processed meals, this is a clear win for health and budget.
Try these Savory Rice and Egg Pancakes and come back tomorrow for the next post in the series. I promise it’ll be helpful — and fun.
Savoury Rice and Egg Pancakes
Ingredients:
- 4 cups chilled leftover cooked rice
- 6 large eggs
- 1 cup shredded cheese (any type on hand)
- 1 tablespoon hot sauce
- 1 teaspoon Kosher salt
- 2 tablespoons canola oil (or use non-stick spray)
- 8 tablespoons salsa
- Optional: thinly sliced green onion tops
Break up the cold rice in a mixing bowl (or in a resealable plastic bag) with your hands so no chunks remain.
Crack the eggs into the rice, add the shredded cheese, hot sauce, and Kosher salt, and mix thoroughly. If the mixture seems too dry or thick, add another egg — egg sizes vary, so you may need an extra one occasionally.
Heat a non-stick skillet over medium-high heat and add just enough oil to lightly coat the pan. When the pan is hot, scoop a scant quarter cup of the mixture into the pan and gently press it down with the bottom of the scoop to form a thin patty. The mixture won’t spread on its own.
Don’t crowd the pan: a 12″ nonstick skillet comfortably fits four pancakes at a time. Cook for about two minutes per side, or until each side is a deep golden brown.
Transfer the finished pancakes to a plate and repeat with the remaining mixture and oil. Serve with salsa and, if desired, garnish with sliced green onion tops.
These pancakes reheat beautifully and make a budget-friendly, filling meal any time of day.