Memorial Day Reflections and a Special Family Recipe

Last weekend’s Memorial Day carried a poignant reminder for our family. We deeply missed our father, who traditionally joined us in filling the family cemetery urns with geraniums and asparagus ferns. Dad, who passed away last December at the remarkable age of 96, was once again with his kin at our small-town Catholic cemetery.

In contrast, the holiday weekend also marked a joyous family milestone. We celebrated my mother’s roots in Wheatfield. At 95, she joined her oldest sister, Aunt Ruby, herself 96, as well as my sister Carol and myself, to honor my Uncle Sonny’s 90th birthday at the local American Legion. Uncle Sonny, officially Arthur, has shared 67 years with Aunt Toots, aged 89, a name with a fun backstory linked to a newspaper comic character, as told in my second cookbook from 2007.

The party spread included abundant fried chicken, side salads, and cupcakes. Like my uncle, my friend Sanjin Bosnjak, originally from Griffith and now in Chicago, is also called Sonny. This nickname arose due to difficulty others had pronouncing his own name during his early years in the U.S. The cheerful Sonny Bosnjak shares a recipe for chicken fried rice, which is both simple and satisfying. It combines rice, diced chicken, eggs, and vegetables.

Sanjin suggests pairing the fried rice with potstickers or egg rolls, both best when air-fried. Known for its high protein content, the dish is ideal for a quick lunch. Sanjin points out that even Martha Stewart uses day-old rice in her fried rice, and Hugh Jackman appreciates its nutritional value.

Columnist Philip Potempa, author of four cookbooks, contributes to WJOB 1230 AM. He welcomes correspondence at [email protected] or P.O. Box 68, San Pierre, Ind. 46374.

Sonny’s Chicken Fried Rice

Makes 4 servings

• 4 ounces cooked chicken breast
• Vegetable oil splash
• Your choice of low-sodium spices and seasonings
• Seasoning salt as needed
• Dry-blend herb seasoning to taste
• 2 cups cooked brown rice
• 4 eggs
• 1 tablespoon butter
• 12-ounce bag frozen stir-fry mixed vegetables
• Soy sauce to preference

Instructions

1. Cut and season the chicken, then toss in oil. Chill overnight.
2. Boil rice, season, and chill overnight.
3. Whisk and quick fry eggs, leaving them slightly wet. Mince warm eggs.
4. Cook chicken in butter until golden.
5. Steam mixed vegetables as per package instructions.
6. Combine chicken, eggs, vegetables, and rice in a bowl. Mix well.
7. Pan fry the mixture with extra oil or water as needed, seasoning with soy sauce, until hot.