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FRIED RICE!

Where do I begin? My first memory was when I was about 7 years old and my Mom went to the hospital to give birth to her sixth child. My Dad brought home the most delicious Fried Rice I had ever had, with lots of finely chopped scallions splashed on top.

It was wrapped in a very large piece of parchment paper, with a small container that held hot sauce that could just make tears roll down your cheek. It was the 70's, no containers or take out boxes were used.

Though it was a family portion, we certainly could have used a double family portion on that particular night. The smell still remains in my memory to this day. It was intoxicating, as well as very flavorful. I even picked up the grains that fell on the floor and ate them when no one was looking. I wasn't planning on wasting a single scrap or in this case "grain". And so it became one of my faves.

Now when I make it, I always begin with rice that has been refrigerated from the day before, and using long grain white rice is a must. The other ingredients that follow are: Chicken, Pork or Shrimp, or all of those combined. Always a light soy, pepper, sesame oil, ginger, a smidgen of five spice powder, scallions, finely diced string beans and onions.

If you marinate the meat with some soy, rice wine, corn starch, black pepper and five spice for 30 minutes before cooking, it flavors the entire dish. After meat has been cooked, stir fry all remaining ingredients in a hot Wok, except for the scallions. Stir constantly on medium to high heat for about 5 minutes or until it sizzles.

Remove and sprinkle scallions on top. This was always found at birthday parties when I was a child, because not only was it easy to make, everyone just simply loves Fried Rice.

Great with Roast Pork, and Hot Sauce.

Learn more about this author, Deborah Barocas.
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