Wookiee Hut Cuisine presents:
Healthy Fried Rice

by SuSu

Derek Klivian was a good fighter pilot, but he tended to get shot down a lot. He was always the first into a risky situation, shooting and flying like a maniac, so his statistics were skewed. Other pilots with his injury record would have been court-martialed or de-commissioned long ago, but his commanding officers knew why he was injured so often, so the Alliance and New Republic militaries wordlessly paid for the medical care for him, and for the fighter to be put back together again.

That only brought little comfort to the man known as "Hobbie" when he was pulled -- yet again -- out of a bacta tank, and given instructions on how to care for himself in the coming days to complete his healing. What he dreaded most had to do with his digestion -- being injured always affected his G-I tract -- and he was instructed to eat nothing but a watery low-fiber gruel for many days. He dared not defy the orders; the first time he did, he was back at the MedCenter, being forced to drink down bacta to heal his ravaged innards.

The medicinal gruel was always made from white rice -- which had very little fiber compared to other carbohydrate-rich grains. His first solid food after injury or illness was also rice, but flecked with "regular" spices (salt and pepper), and tiny bits of meat, eggs, and maybe an onion for flavoring, all fried up in a flavorful fat. After a few meals of watery rice porridge, it was a real treat, and he knew he'd cheated death once again, and was happy to be alive. So this recipe is called "Healthy Fried Rice" though it's not necessary health-giving ... more like his first solid meal would signal that he was once again healthy.

The person who made the best fried rice was none other than Hobbie's roommate, Wes Janson. Sometimes, Wes would make it the day before Hobbie was allowed to eat it, and have a big bowl of it while watching a holo (in lieu of popcorn, but he uses a spoon), or as a side dish to a more multi-component meal. Hobbie would lock himself in his room and burrow under his blankets, trying not to hear the sounds of his roomie chopping and frying up the ingredients, or to smell the delectable aromas. Wes reasoned that if he had to look after his best friend, he needed some entertainment value out of the ordeal, and would smile merrily as Hobbie howled curses at him from under his covers! For Wes,
that was the definitive sign that Hobbie was healthy again.


  • 3 eggs, beaten well
  • 2 tablespoons butter or maybe some fat rendered from a roast, stock or from making bacon
  • 1 onion, diced
  • 4 cups rice, cooked, leftover, cold
  • about 1 cup of cubed meat, from leftovers (depends ... cube it small, about ¼- or ½ inch dice, or if you have bacon, just crumble it up ... any meat works well, but Wes loves roast pork)
This works best in a non-stick skillet with a lid. If you're not using a non-stick pan, you might need more oil or fat.

First, scramble the eggs, then cut them up into the same size as the meat you've diced up. Use a bit of oil or fat if the pan is not a non-stick one. Put the eggs into a bowl and set aside.

Add the oil or fat to the pan, and when it's hot, add the onions and stir them round a bit. Break up the rice (if it's cold, it will tend to clump, but don't worry about making it evenly un-clumped -- just enough so there are no huge bits that won't get heated up properly) and add evenly to the pan over the onions. Put a lid on the pan, set the heat to medium-low, and allow it to steam till the rice is soft, about 5 or 10 minutes. Check on it from time to time to make sure it's not burning, but in general, leave it alone. It's great if it forms a bit of a crust on the bottom.

When the rice has steamed and the onions are a bit browned, carefully stir up the rice and onions, breaking up any crust formed, so that it's uniform. Pat it down gently, then distribute the meat cubes over the rice, place a lid on it and let the meat heat up, about 3 minutes. Add the eggs, and stir it up again. (There may appear to be a lot of stirring, but do it gently, like folding in eggwhites into a batter, understand? The key is to make it uniform, but not to break it down or make it too homogeneous.)

Serves 8.


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