the price of rice

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I didn’t capture the lower price tag in the pic, but at Brookshire’s the other day I noticed that the 5# bag of house brand rice was $4.99 and the 10% was (wait for it) $4.99.

Yes, I checked the tags and one said 5# and one said 10#.  Any guesses as to which I bought?  $0.50/pound is the same as Aldi and is a pretty good price for rice.

 

Speaking of which, a recent batch of pork fried rice, yo:

 
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2 thoughts on “the price of rice

    • Something like this, portioned for one hungry person:

      1c (uncooked) rice cooked in rice cooker then cooled, refrigerated until use. Then allowed to come back to room temp.
      half an onion, chopped. Other veggies you have or like.
      a raw pork chop, in slices or dices to your preference. Marinate in soy/ginger/etc if you like.
      an egg or two, beaten with a fork in a mug or whatever
      some canola, corn, or peanut oil
      soy sauce

      The trick, according to hearsay and true in my experience, is that old rice is better than fresh rice for making fried rice. The hard part is to remember to make the rice the day before!

      I put the wok over high heat and let it come up to temp. Added a bit of oil (a tablespoon or so poured around the walls of the wok) and waited until it came to the smoking point. Add in the pork bits and cook them until Seriously Browned. Pulled out the pork into a ramekin for re-adding in a bit.

      Add oil if necessary, again to smoking point or until Volunteer Fire Department arrives (whichever comes first). Toss in the onions and/or other veggies and watch them absorb that glorious pork char. Cook to your level of happiness; sweated, cooked, fried. I like them darker…. mmmmm.

      Pull out the onions and dump them into the pork ramekin unless you like to do extra dishes or like to keep everything separate. They will go back in at the same time so it’s no biggie either way.

      Add the rice and toss it around. Lifting from underneath will help keep the grains intact rather than squishing.

      When happy with the rice hollow out a place in the middle of the rice and scramble the eggs. When they are done or nearly so work them in using the same rice lifting process above. Add back in the meat and veg and get those distributed.

      When it looks done, sprinkle over a tablespoon or two of soy and lift into the rice. In my experience less is more with the soy at this point; folks can add more at the table. Taste. Salt as needed.

      Feed to hungry people. If you wanted extra amusement hide the forks and make Dad eat with chopsticks. 🙂

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