GFOAB: Eggs and Rice

Hi everyone!

In my attempt to save money on gluten free food, I am starting a new series on the blog – Gluten Free on a Budget. Every recipe I post in the series is going to be for 2 people, and the total cost of all the ingredients in the meal will be under $5. I want to show people that it is possible to eat gluten free meals that are inexpensive and delicious! If anyone has any suggestions on the type of recipes I should post, like snacks, dinner, treats, etc., please comment here or send me an email and I will try to add them in.

Here is the official Gluten Free on a Budget page, where I will put a link to every recipe in the category as I post them on the blog. For each recipe, I will add an estimated cost next to each ingredient to show how much that amount costs. For example, in this recipe, a dozen eggs is usually $1.50, so the approximate cost I put for them is 50 cents.

The first meal is extremely cheap, yet still surprisingly tasty (I know I know- it sounds like it wouldn’t taste good!). I had some leftover rice from a previous meal, and we always have eggs on hand, so I decided to combine ’em and see what came out…

( Note: I already had pinto beans in my rice, which is why they are in my photos. While the beans tasted fine – and they are definitely cheap – I would only recommend putting them in the dish if you are a big fans of beans.)

eggs and rice in skillet

Pouring the Eggs in with the Rice

eggs and rice cooking in skillet

Almost Done Cooking!

eggs and rice ready to eat

Eggs and Rice Done; Ready to Eat!

The Recipe

Ingredients (serves two):

  • Leftover white or brown rice – 1-2 cups – ~$0.50
  • 4 eggs – ~$0.50
  • 1-2 Tablespoons of butter – ~$0.15
  • Salt and pepper, to taste – ~$0.05
  • Shredded Parmesan cheese (optional, but highly recommended) – ~$0.20

Total cost for the meal: ~$1.40


1. In a large skillet, melt the butter over medium heat.

2. Add in leftover rice and stir until warmed through.

3. Whisk together eggs in a bowl and pour in with the rice.

4.  Cook for a few minutes in the skillet, stirring occasionally.

5. When the eggs are cooked in with the rice and no longer runny, remove from heat. Sprinkle Parmesan cheese over top (optional).

6. Serve and enjoy!

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