This Month’s Film: YiYi
Cuisine: Taiwanese

I make fried rice about once a week. It starts with a simple pot of steamed rice prepared in my automatic rice steamer. In a large kettle, I stir-fry ginger, garlic and whatever vegetables I have on hand. Sometimes I even use a frozen vegetable medley. Sometimes I add diced ham, and at the end, I always add a cup of some kind of savory stock for added flavor. It’s fast. It’s easy. And it’s a complete vegetable/carb side dish all in one.

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