Last weekend, Memorial Day carried extra significance for us. This year marked the first without Dad, who passed away last December at 96. Our family missed the tradition of preparing our family cemetery with geraniums and asparagus ferns, which we used to do with him. This holiday was different with Dad resting with his parents, siblings, and other relatives at our local Catholic cemetery.
In addition to the solemn remembrance, we had a family celebration. We gathered in the nearby town of Wheatfield to honor my Uncle Sonny’s 90th birthday. My mom, approaching her 95th birthday, joined her sister, Aunt Ruby, who is 96. Together with my sister Carol, our extended family celebrated at the Rensselaer American Legion. Uncle Sonny, whose real name is Arthur, has been married to Aunt Toots for 67 years. The origin of her nickname is found in my second cookbook from 2007.
The birthday event was a lively affair with plentiful fried chicken, homemade side salads, and creatively decorated cupcakes. It’s interesting to note that my uncle shares his nickname, ‘Sonny,’ with a friend of mine, Sanjin Bosnjak, from Chicago. Sanjin adopted the nickname due to the difficulty many had pronouncing his given name when he moved to the U.S. His cheerful disposition made ‘Sonny’ a fitting moniker.
Although I left without any recipes from the party, Sanjin has shared one for his simple homemade fried rice. He combines precooked rice, diced chicken, minced eggs, and seasoned vegetables for a dish that’s quick to prepare. Sanjin suggests serving it with potstickers or egg rolls. This high-protein dish is ideal for a quick work lunch. He mentioned Martha Stewart likes using day-old rice for fried rice, a tip also beloved by Hugh Jackman for its protein content.
Writer Philip Potempa has published four cookbooks and hosts a weekly radio show on WJOB 1230 AM. Reach him at [email protected] or mail your questions to From the Farm, PO Box 68, San Pierre, Ind. 46374.
Sanjin’s (AKA Sonny’s) Chicken Fried Rice Recipe
Makes: 4 servings
Ingredients
- 4 ounces chicken breast, cooked and prepared
- Splash of vegetable oil
- Dashes of low-sodium spices and seasonings
- Seasoning salt to taste
- Dry-blend herb seasoning to taste
- 2 cups cooked brown rice
- 4 eggs
- 1 tablespoon butter
- 1 bag (12 ounces) frozen stir-fry mixed vegetables
- Soy sauce as desired
Directions
- Dice the chicken breast, season as desired, and toss with vegetable oil. Refrigerate overnight.
- Boil rice, season with herb blends and seasoning salt. Chill overnight in fridge.
- Whisk eggs and quick fry, keeping them slightly wet. Mince eggs while warm.
- Cook chicken with butter until golden but not overdone.
- Steam frozen vegetables as per package instructions.
- Combine chicken, eggs, veggies, and rice in a large bowl. Toss to mix.
- Pour into a deep frying pan, fry with additional oil or water, and add soy sauce to taste. Stir until hot and ready to serve.