Chicken has been nearly $7 per pound for the past three weeks at Ralphs. I’m guessing that my neighbors in Santa Monica must make a run for the eggs when this happens. When the price of meat is high, I’ve noticed that the grocery chain’s egg case looks like it has been attacked by poultry zombies. Cartons are scrunched and eggs are cracked.
Pineapple Fried Rice image from Creative Commons
So I am relying on canned chunk chicken breast that I bought from Costco four months ago. When I became tired of Waldorf salad with sliced Fuji or Gala apples and chicken, I turned to something Thai-inspired. That sounds way better then poverty-necessitated. Don’t worry! We are all in the same mess.
So here is something that can stink up the office microwave for your lunch:
12.5 oz canned chunk chicken
1 TB granulated dried onions
2 TB curry powder
1 TB canola oil
1 can of pineapple chunks minus the syrup or juice
1 can of stewed tomatoes
3 splashes of Terriyaki soy
2 cups pre-cooked long grain white rice
Add the fully-cooked chicken chunks and onions in a large saute pan with the vegetable oil. Fry items together. Add curry powder to the oil and pour in the rice. Add the pineapple. Make sure burner is on high and you have a spatula handy to stir-fry the rice and meat mixture. For vegans, you can substitute the protein with tofu. If you are vegetarian but eat eggs and fish, you can use scrambled eggs but I do not recommend fish for this recipe. Pour the stewed tomatoes and soy. Combine. Cover with a lid and let it simmer until the sauce becomes absorbed by the rice and the rice becomes an attractive curry yellow-orange. Approx. 15 minutes
Serves 3 people
Estimated cost of ingredients: $13 with canned chicken, $11 with eggs, or $15 with tofu
Caution: This is not for those on a low-carb or low-sodium diet