This evening, I returned from my riceless wilderness, and ate rice – not Korean style, though.
Instead, I made my peculiar “Italian stir fry” where I started with some onions and lots of garlic and oregano and basil, stir fried it in some canola, added brocolli with some precooked rice that was getting long in tooth in the rice cooker, then a dollop of red sauce. It is a bit like what Americans call Spanish rice. The red sauce held the rice grains together making them easier to eat.
