EGGS / SPEED

Egg Fried Rice Economics: Turning Day-Old Rice Into a Full Meal

Two eggs and a cup of leftover rice land under a dollar per serving at current grocery prices. Day-old refrigerated rice fries up better — and cheaper — than a fresh pot made the same night.

INGREDIENT UNIT LEDGER

SERVINGS: 2
INGREDIENT ITEM QTY UNIT COST
Day-Old Cooked Rice 3 cups $0.60
Large Eggs 2 large $0.50
Frozen Peas & Carrots 0.5 cup $0.15
Soy Sauce 2 tbsp $0.20
Green Onion, Sliced 2 stalks $0.30
Neutral Oil 2 tbsp $0.30
ESTIMATED TOTAL MATRIX: $2.05
COST PER SERVING: $1.03

Preparation Protocol

  1. Scramble the Eggs: Scramble eggs in a hot, oiled wok or skillet until just set, then remove and set aside.
  2. Fry the Rice: Add more oil to the pan, then add day-old rice, breaking up clumps. Fry over high heat for 3-4 minutes.
  3. Combine: Add frozen peas and carrots, soy sauce, and the scrambled eggs back into the pan. Toss to combine and heat through.
  4. Finish: Top with sliced green onion before serving.