For my comfort food, I decided to share rice with my FYS. However I usually eat white steamed rice at home which can seem kind of plain, so instead of white rice, I prepared fried rice.
This is a dish I usually make with my mom. We would rummage through our fridge to find whatever leftover meats and raw vegetables. Taking everything in a hot wok, we would cook it and throw it around. After everything was almost cooked through, it would be taken off the heat, hot oil would be poured into the wok with rice and then some soy sauce and sugar(only a little!) Once the rice was all hot and separated, a little well would be made in the center of the rice and I would crack an egg into it as my mom handled the wok. The egg would get scrambled and cooked, and all the ingredients were then altogether mixed in the wok with some diced scallions for a final flick of the wrist.
When I made fried rice for our FYS, I didn't have any leftover rice so I used freshly steamed white rice instead, which worked perfectly fine. The only thing I had to watch about that is to use less water when steaming the rice to reduce the moisture of the cooked rice. The vegetables that went into the rice were diced onions, corn, and scallions. I was a bit hesitant to use corn as first, as we had just finished reading section 1 of the Omnivore's Dilemma, but then decided to go for it as I couldn't really find another vegetable that paired well with the chicken breast in the rice. The chicken breast in the rice was marinated beforehand with a bit of soy sauce, sugar, ginger, and flour. All these ingredients were diced, stir-fried, and incorporated into the fried rice for a simple dish.
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