together thyme: Ms. Yeh's Fried Rice

Ms. Yeh says that Chinese food is "a lot of prep work because everything needs to be cut." She serves her fried rice with broccoli on the side. Fried rice is a very versatile dish - Ms. Yeh says that as long as you include egg and some kind of meat, you can throw in anything else you want.

Ingredients:
Extra fancy premium medium grain rice (we used short grain rice, which makes fried rice stickier than long grain rice. When making long grain rice, you must add more water.) - 4 cups
Eggs, beaten
Cooking wine (we used "Shao Xing Cooking Wine")
Salt
Ginger w/o skin
Red onion
Broccoli (separate from fried rice - veggie side dish)
Yellow corn - 1 small bowl
Barbecued pork, cubed
Green onion, chopped

Instructions:
Cook rice in rice cooker. Mix eggs (with chopsticks), cooking wine, and salt in a small bowl. Pour mixture into a large pot (this will be your and cook over high heat, mixing with a spoon. While eggs are cooking, remove (and discard) the skin from the ginger and chop finely. Once eggs are completely cooked and scrambled, pour them back into the small bowl and take the pot off the burner. Move the minced ginger to the cooking pot and begin to chop the red onion into slightly bigger pieces than the ginger. Chop the broccoli and steam in a medium pot over medium heat with a tablespoon of oil and a sprinkling of salt, mixing occasionally with chopsticks. Bring the large pot with the ginger back to the stove, turn heat on high, and add oil to the pot. Cook ginger until it simmers and turns light brown; then, add the red onion and start to stir with chopsticks. Next, add approximately half of the rice, all of the corn, and all of the pork. After stirring, add the egg mixture and green onions. Continue stirring. Taste and decide whether or not you want to add more salt.

Tune of the Moment: Stacey's Mom by Fountains of Wayne

What were we snacking on? Chocolate wafer-y yums that taste like air