As the big move approaches (no clear destination yet), I am doing my best to use up anything and everything in my apartment. All the random lotions and bath gels and face washes I’ve gotten from students, teas, terrible instant coffee, flour, hoarded plastic shopping bags, aluminum foil…..
So I moisturize with reckless abandon and try to shape dinners around what I have in the house. My mom calls this The Pantry Game and I thank her kindly for her super planner and list making genes. Every time I chuck some packaging into my recycling, I get this weird sense of accomplishment. It’s like every bottle or bag is one step closer to home.
This week I’ve been exceptionally proud of my food. Ginger has been a prominent ingredient and what with my recent (unresolved) GI issues, my relatively calm tummy has thanked me.
If you clicked on the link, you’ll probably notice mine is different. For one, imported rice is 5 or 6 times more expensive than the short grain Korean rice so I’ll be damned if I was going to use jasmine as the recipe suggested. And this is The Pantry Game. So I used sprouted grain rice, which is what makes this dish a bit darker.
I tend not to go for fried rice, but this one I really enjoyed. I was very scant with the oil and the crispy ginger and garlic was fantastic.
Now all my rice is gone (weeee!) and my next project is soba noodles, just in time for the warm weather.