Last weekend, Memorial Day held extra significance for us. We remembered Dad, and missed our tradition of preparing the family cemetery urns with geraniums and asparagus ferns. Dad passed last December at 96 years old, making this the first Memorial Day he spent with his family interred at our small-town Catholic cemetery. The weekend also brought a family milestone in Wheatfield, celebrating Mom and her Green Family roots. Mom, nearing her 95th birthday this summer, joined her oldest sister, Aunt Ruby (age 96), myself, and my oldest sister Carol, to celebrate Mom and Ruby’s youngest brother. Uncle Sonny’s 90th birthday party took place last Saturday at the Rensselaer American Legion.
Uncle Sonny’s real name is Arthur. He has been married to Aunt Toots, age 89, for 67 years. The story of Aunt Toots’ nickname, linked to a newspaper comic, appears in my second published cookbook from 2007. At Uncle Sonny’s celebration, we enjoyed a tasty array of fried chicken, homemade salads, and decorated cupcakes.
Coincidentally, Uncle Sonny shares the nickname with my friend Sanjin Bosnjak, a Chicago resident with Bosnian roots. Sanjin found many Americans struggled with pronouncing his name, leading to the nickname “Sonny,” reflecting his cheerful demeanor.
While I didn’t leave Uncle Sonny’s party with new recipes, Sanjin “Sonny” Bosnjak shared a simple fried rice recipe. This dish blends precooked rice, diced chicken, minced eggs, and seasoned vegetables. Sanjin also likes pairing his fried rice with air-fried potstickers or egg rolls for added protein and a filling meal.
“I served my fried rice to my friend Johan recently, paired with potstickers,” Sanjin stated. “You can also serve it with egg rolls. Hugh Jackman is a fan of high-protein fried rice variations.”
Columnist Philip Potempa has published four cookbooks and hosts a weekly radio segment at WJOB 1230 AM. Reach him at [email protected] or mail: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Sanjin’s AKA Sonny’s Chicken Fried Rice
Makes 4 servings
- 4 ounces chicken breast, cooked
- Splash of vegetable oil
- 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 vegetables
- Soy sauce as desired
Directions:
- Cut up chicken, season, and toss with oil. Refrigerate overnight.
- Boil rice, season with herbs and salt, and refrigerate overnight.
- Whisk eggs and fry lightly, keeping them soft. Mince while warm.
- Cook chicken with butter until lightly golden.
- Steam vegetables as package instructs.
- Mix chicken, eggs, veggies, and rice in a bowl. Fry in a pan with oil, adding soy sauce to taste. Serve hot.