While reading about egg rice at Trying To Make A Dollar Outta Fifteen Cents, I had a few thoughts:
The Wonders of Egg Rice
I am going to write about one of the favored staples at my house that I whip up for breakfast, lunch, or dinner that is quick, simple, easy and nutritious. It is egg rice. The recipe started when I was little and my mother would often scramble an egg in butter and then add a little cooked rice and give it to us for breakfast. We loved it! I started making it again when I became a mother, for my son and I started expanding and adding other ingredients like onions, green peppers, mushrooms, frozen mixed vegetables...
My first thought was that I'm getting hungry! Fried rice is great, especially with a bit of butter and eggs and perhaps a few scraps of leftovers added. My mouth is watering just thinking about it.
My second thought was about the difference between brown rice and white rice. Alternately, the difference between brown bread and white bread. At this point in my life I can't even imagine why anybody would buy white bread, white rice or other highly refined foods anymore.
Heck, when I was growing up I remember when my mother switched from white bread to brown bread. It was, shock and horror, different! The bread actually had some little bit of texture and flavor of it's own all of a sudden. I find it so hard to imagine liking white bread or white rice. Heck, brown rice is okay, but best of all is something like a mixture of long grain and wild rice.
Who is it that tricks us into eating overly refined reduced flavor foods when the good stuff is sitting right next to it on the shelves? Anyway, just some things that sprang to mind while I was reading. Time to go fry up some rice!
Oh, before I forget, for the first time reader, please note that rice is one of the more frugal foods available. Bought in large sacks it will keep for ages, when stored properly, and you can easily keep a family fed for only pennies a serving.
Update: I should note that I did actually cook up a large pot of rice and later made a nice fried rice dish using my trademarked spice selection process.