Sardines + garlic rice is an interesting idea.
I bought the same Brunswick one shown in your photo. When you open one of those, how much of the oil do you include in your food?
We tend to drain most of the soya oil, depending on what recipe is being used. Soya oil seems to get mixed reviews as far as health risks/benefits goes and much is said to come from GMO sources. So I trust olive oil more.
Try the garlic rice, for sure. This is where I have to depart from the Norwegian way of doing things (with potatoes usually taking the place of rice) and go with my wife's Filipino influence. She makes it better than I can and she has never used a recipe, just follows what she learned growing up. But the following recipe looks like it should produce good results:
With loads of crispy fried garlic, this 3-ingredient Filipino garlic fried rice recipe (Sinangag) is the perfect side for any meal.
norecipes.com
The recipe mentions using day-old rice. Come to think of it, that's what my wife always uses. I thought it was just a way of making less-than-fresh rice acceptable, but now I see why it is to be preferred. Also, the recipe does not say so, but sinangag works fine with brown rice, although that's not traditional Filipino. From what I have observed in the Philippines, I would say that only about 1 in 10 Filipinos buys brown rice for everyday consumption (and they eat rice every day, almost with every meal). They grow quite a few different kinds of rice and their language has many words to describe rice, but it's your basic polished white rice that finds its way to the table most of the time. All the others are reserved for more specialized recipes that are not everyday fare.
I used to buy long grain brown basmati rice from Thailand in 20 kg. sacks at places like Rice World and Western Rice Mills in Vancouver's Chinatown district. Cost effective to buy like that. If it will take you forever to use 20 kilos, share with friends.
www.cnbc.com
