Memorial Day Weekend and A Special Family Celebration

Last weekend’s Memorial Day held special significance for us. We missed our tradition with Dad, who always helped us fill the family’s cemetery urns with geraniums and asparagus ferns. His passing last December at age 96 made this the first holiday without him. He rests now with his parents, siblings, and other family members at our small-town Catholic cemetery.

Yet, the weekend also marked a significant family celebration. We gathered to honor my mom’s roots in Wheatfield and celebrate her brother, my Uncle Sonny’s, 90th birthday. Mom will turn 95 this summer, joining her oldest sister, Aunt Ruby, who is 96. The celebration took place at the Rensselaer American Legion on Saturday.

Uncle Sonny, known formally as Arthur, has been married to Aunt Toots, aged 89, for 67 years. Their story, including her nickname’s origin, is shared in my second cookbook. The birthday celebration was a feast filled with fried chicken, side salads, and custom cupcakes.

Uncle Sonny shares a nickname with my friend Sanjin Bosnjak from Chicago. On arriving in the U.S., Sanjin was called “Sonny” by friends and coworkers due to his cheerful personality.

This week, Sonny (Sanjin Bosnjak) has shared his recipe for homemade fried rice. This quick dish is a blend of rice, diced chicken, eggs, and seasoned vegetables.

Sanjin’s Fried Rice Recipe:

Makes 4 servings

Ingredients:

• 4 ounces chicken breast, cooked and prepared
• Splash of vegetable oil
• Low-sodium spices and seasonings
• Seasoning salt and 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:

1. Cut chicken breast, season, and toss with oil. Refrigerate overnight.
2. Boil rice, season with spices and chill overnight.
3. Whisk and fry eggs lightly, keeping them moist. Mince into small pieces.
4. Cook chicken with butter until golden.
5. Steam vegetables for 10 minutes as per instructions.
6. Combine chicken, eggs, veggies, and rice. Toss in a large bowl.
7. Pan fry with oil or water, adding soy sauce, until hot.

Columnist Philip Potempa has published four cookbooks and regularly hosts a radio program on WJOB 1230 AM. Contact him at [email protected] or via mail at From the Farm, PO Box 68, San Pierre, Ind. 46374.