Day 12: I am thankful for RICE

One of the mostly used staples in our kitchen is rice. We are huge rice consumers and can't survive a meal without it.  So just imagine when we get into shortage of rice crops? We'd surely starve.

Adults eat brown rice, which is low in saturated fat, and very low in cholesterol and sodium.  It is also a good source of Selenium and Manganese.  They are best to prevent chronic illnesses such as Diabetes and Hypertension.

We eat all kinds of rice except the forbidden rice, which is black in color. Not because of its taste or its color, but because I haven't found where it's sold yet.  But I'm sure it would be a long discussion with my kids why it's black, of all colors. We don't have any Trader Joe's or Henry's nearby, and I'm not a diligent driver who would drive far and beyond just to find what I'm looking for. I'm mostly an online shopper who'd rather skip the long lines and busy hours.  Not unless it's just across the street or less than 5 miles away.  Hub does it for me. I just give him all the list and the brands that I prefer.

Mr G's lunch was fried shrimp and sweet pea Jasmine rice topped with stir-fried shrimp scampi.  All packed on his Easy Lunchboxes with Cuties for kids Mandarin oranges and ripe blueberries.

Missy A had a similar lunch except it's a smaller portion and without the blueberries since she's not a fan of berries but strawberries. She also had ketchup on the dipper.

All packed on her pink Goodbyn Mix and Match Set.

Shrimp Fried Rice is easy to make. All you need is rice, diced shrimp, green peas, olive oil, pressed gralic and seasoning. Saute pressed garlic and shrimp. Sprinkle seasoning (salt & pepper) till shrimp is pink on both sides. Add rice and green peas. Stir-fry till done. Skewer some shrimps on longer picks about 3 inches long and top it on the fried rice. Serve warm if eating from home.  If not, pack it at room temp and send to school.

Have a great lunch!
~Marie