Lionel (my husband) made this delicious spicy rice Saturday afternoon. One of his new favorite things to do is to put rice in the rice cooker in the middle of the day and see what happens. Do I grab it first or does he? Anyhoo, he made this delicious lunch - intended likely to use all week - and we've got a tiny bit left.
1 1/2 Cups Jasmine Rice - $0.70
2 T Hot Curry Paste - $0.57
3 Carrots, chopped - $0.33
1 tsp fresh chopped Cilantro $0.05
2-3 T Veggie Oil - $0.05
1 tsp Ginger - $0.04
2 small yellow onions, chopped - $0.10
3 T soy sauce, plus more at table - $0.40 (I rounded up)
4 large eggs - $0.39
Instructions: Precook the rice. If you've got leftover rice in the fridge, that's even better. Use that. Warm the oil in a large wok. Add in the onions and carrots and cook 2-3 minutes, stirring pretty constantly. Add in the rice and other seasonings (no eggs, yet). Do lots of stirring - with something wooden - until everything is all good and uniform. Then make a circular hole in the center of the rice, moving the rice up on the sides of the wok, about 2" in diameter. In a separate bowl or cup, use a fork to whisk the eggs. Pour them into the hole in the rice and begin to cook, moving the eggs about in the circle with your wooden utensil. When it begins to cook, slowly integrate it into the rice, a tiny bit at a time, until all of the eggs are mixed in with the rice. Throw in some more soy sauce for good measure.
This fed two adults and one child lunch, and will feed me lunch again today (sorry, Lionel - I'm cooking up some red beans & rice for you, though).
Total Cost: $2.63 - This is much cheaper than Chick-fil-A. It's even cheaper than the tiny little Chinese place near Lionel's work. I suppose it's Indian, so we might have to compare it to an Indian place, but my guess is that making this at home is cheaper every time.
This is the curry paste, so you can find it. It's in the international section.