Special

Special .99 Cent Sale

By A. G. Case, Ed.D and P. A. Papineau, Ed. D

    A Novel of Alternative History
It’s 2014. Benjamin Osmond had been declared President for Life. The United States of America has been renamed the Islamic States of America. Islam has been declared the official and only religion of the country. The religious police are charged with finding those who refuse to obey and sending them to a Philosophy Alignment Academy for re-teaching.

SPECIAL FRIED RICE

Ingredients

• Food Lion
• 6 Washington St
• CAMBRIDGE, MD 21613

• Giant Food
• 11740 Rousby Hall Rd
• LUSBY, MD 20657

• 2 teaspoons canola oil, or more as needed
• 2 eggs
• 1/2 teaspoon water
• 2 teaspoons sesame oil, divided
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/4 cup frozen peas and carrots, thawed and patted dry with paper towel
• 2 cups cold cooked jasmine rice
• 2 teaspoons light soy sauce

• 1 teaspoon fish sauce
• 1 tablespoon sriracha sauce, or to taste (optional)
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground white pepper, or to taste
• 1/4 cup chopped green onion, or to taste, divided
• 1/4 cup chopped fresh cilantro, or to taste (optional)

  Directions

  Print 
  • Prep
    15 m
  • Cook
    15 m
  • Ready In
    30 m

  1. Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
  2. Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
  3. Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
  4. Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
  5. Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
  6. Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.