By Denise Albert
Some recipes bring back memories. Recently, I have been craving my mom's fried rice. My mom is of Italian descent, but she picked up this recipe from a neighbor when I was young. It was a very sweet story, she would babysit to help a family from China out and the children's mom would often pack them a lunch because they were not used to our "American food" and did not like it at all.
As we got to know this family, they would invite us over to dinner and their mom taught my mother how to make several of her native dishes, including egg rolls (delish!) which was a treat as they were very time consuming. We always knew when mom was in the kitchen making them it was a labor of love. The fried rice recipe, while it has several steps, is much easier and well worth the effort.
1 tablespoon vegetable oil (or any plant based cooking oil)
2 cups Basmati rice
1/2 cup sliced green onions, white parts are used in stir fry, green parts are used to garnish with flavor at plating
1/2 cup Frozen Peas
1/2 cup jullian carrots
2 eggs whisked
2 tablespoons tamari or soy sauce
1/2 cup diced ham
1 jar of kimchi
Sesame oil just to finish at end of cooking
In a wok or large sauté pan add vegetable oil, whites of onion, and ham. Stir fry until ham is slightly browned. Add peas and carrots and stir fry until they are cooked, peas still bright green in color. Remove from pan, set aside in a bowl. Add 1 tablespoon of oil, rice, and stir fry until rice is slightly browned and its nice and hot. Push rice to side of wok/pan to keep it warm. Add whisked egg and fry until done. They stir fry egg into rice mixing well. Add back in the ham and vegetable mix and stir fry until heated through. Add tamari or soy sauce and stir fry. Push fried rice to side of pan again to keep warm. Add Kimchi and heat through. Do not incorporate... unless you want to.
To serve, add fried rice to your favorite bowl or plate. Serve kimchi on the side. Finish with a little drizzle of sesame oil and sliced green onions.