Usually, a dish made on autopilot from leftovers in the fridge and freezer plus a few fresh eggs and specially seasoned rice (I add enough soy sauce and sesame oil to give my rice glisten, a rich brownness and that intoxicating fragrance of sesame oil) – this week’s batch served as barometer of the hoarding craziness that’s hit our city in light of the pandemic.
And the barometer says that for groceries, at least, and for this week – the craziness has turned it down a couple of notches.
I was able to find….
rice (albeit organic and $6 for a 500g packet),
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| via Wikipedia |
eggs (I always fry up at least half a dozen per batch of fried rice (3 cups uncooked rice),
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| via The Daily Mail |
chicken (leftover rotisserie chicken is my favourite protein to add to fried rice),
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| via Google images |
frozen peas
and lettuce all on the one trip to the supermarket. To explain about the lettuce – it’s for rolling up the fried rice to eat sang choy bow style.
Seeing all my ingredients lined up and ready to go gave me some insight into how it must have felt for those trying to survive during wars with rations and food shortages.
I whipped up my fried rice with a smile on my face and serving it for dinner made me feel that at least some things are still okay and right in this world.
Especially seeing as I was able to enjoy this batch of fried rice with lashings of some special Masterfoods blended ketchup and sriracha as well as a generous sprinkling of fried shallots….